mangobears tomato and coconut soup with seafood

Ingredients for 2 servings:

• 400 g cherry tomatoes from the can
• 500 ml coconut milk, Tetrapak
• 30 g coconut milk, instant powder
• 3 oranges (organic)
• 1 small onion(s)
• 100 g prawns, cooked
• 200 g fish fillet(s) (Pangasius), fresh or thawed
• 3 chili peppers (red Thai chilies)
• 2 tbsp butter
• 1 handful of coriander leaves, chopped
• 1 pinch(s) of sugar
• Sea salt

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Juice 2 oranges. Wash the third orange in hot water, finely grate the zest, and fillet the flesh. Cut the fish fillet into bite-sized pieces and marinate in a bowl with the prawns, orange juice, and grated orange zest for 10-15 minutes. Set the orange fillets aside. Meanwhile, dice the onion and fry in butter in a wok or saucepan until lightly golden brown. Deglaze with the tomatoes and coconut milk, stir in the instant coconut milk powder, bring to a boil, and simmer gently for 2-3 minutes. Deseed and finely chop the chilies, then mix them into the tomato and coconut soup. Add the seafood and orange juice to the soup and let it simmer for 2-3 minutes over medium heat. Season to taste with a pinch of sugar and plenty of sea salt. Ladle the finished soup into large bowls and garnish with the orange segments and chopped coriander. This dish goes perfectly with fresh baguette or crispy ciabatta and an ice-cold rosé sparkling wine. If you like it spicier, feel free to add garlic or increase the amount of chilies.