Green curry soup with cod and prawns. This exotic soup is a warm, tasteful and could also be served with rice as a fish curry, if you half the amount of stock.
Recipe courtesy Seafood from Norway
Prep and cooking time: 30-40 minutes
Serves: 4
Skill level: Easy
Ingredients
400g cod fillets, skinned and pin-boned
150g peeled prawns
2tsp sesame oil
1tbsp sesame seeds
1pcs lemon grass
500ml vegetable stock
200ml coconut milk
2tsp green curry paste
2tbsp fish sauce
8pcs champignon mushrooms
2cm ginger
1/2 lime
120g water chestnuts
1 pack baby spinach
Salt
Method
- Cut the cod into dices of approx. 3 cm.
- Mix sesame oil and sesame seeds to a marinade and add the cod dices.
- Lightly crush the lemongrass with the back of a knife.
- Bring vegetable stock to a boil and add coconut milk, curry paste, fish sauce and lemon grass.
- Cook for approx. 10 minutes, turn down the heat and let simmer for 5 minutes.
- Remove the lemongrass.
- Cut champignon in slices, grate ginger and add to the soup. Bring to a boil.
- Taste with lime juice and salt.
- Add the marinated cod dices, then spinach and water chestnuts in slices.
- Bring to a boil and add the prawns right before serving.
- Serve the soup garnished with fresh herbs if you like.