Thai Red Curry Coconut Fiskesuppe

Method

1. Bash the lemongrass with the back of a knife to release its aroma and cut it into 5 cm lengths; mince the garlic and grate the ginger. Cut the carrot and pepper into thin strips and slice and rinse the leek. Remove any bones from the fish and cut it into 3 cm chunks; devein the prawns and pat everything dry.

2. Heat the oil in a 18 cm pot on medium heat, add the curry paste, garlic, ginger and lemongrass and fry for 1 min 30 sec, stirring constantly, until very fragrant and the oil turns red. Don't let it catch: burnt paste tastes bitter.

   Add in this stepNeutral oil 1 tbspThai red curry paste 1½ tbspGarlic cloves 2Fresh ginger 10 gLemongrass stalks 1

   medium heat

3. Pour in the stock and coconut milk and heat on medium-high heat for 5 min until it comes to the boil, then add the carrot, leek and pepper, turn down to medium-low heat and simmer for 5 min, until the vegetables are tender but still have a little bite.

   Add in this stepFish stock 400 mlCoconut milk 240 mlCarrot 60 gLeek 60 gRed pepper (capsicum) 80 g

   medium-high heat→medium-low heat

4. Season with the fish sauce and palm sugar, adding them a little at a time and tasting until the salty, sweet and spicy notes are in balance.

   Add in this stepFish sauce 2 tspPalm sugar (or light brown sugar) 1 tsp

5. Add the fish and prawns and cook on low heat, with the surface barely trembling, for 4 min. The prawns are done when pink and curled; the fish when it is opaque all the way through and flakes apart (63 °C in the centre). Stir as little as possible so the fish stays in chunks.

   Add in this stepSkinless white fish fillet (cod or similar) 200 gRaw prawns, peeled and deveined 100 g

   low heat

6. Turn off the heat, squeeze in the lime juice and pick out the lemongrass pieces. Ladle into bowls, top generously with coriander and serve with rice or bread.

   Add in this stepLime 1Fresh coriander, chopped 2 tbsp