Fish Soup with Coconut Milk

Stir through two tablespoons each of lemon juice and oyster sauce. season with pepper. Rinse fish fillet under cold running water and cut into bite-sized pieces. Mix the fish with the marinade and leave to marinate for ten minutes.

In the meantime, remove the peel from the ginger root and dice finely. Cut chili peppers lengthwise, remove seeds under running water and cut into fine rings. Remove the outer leaves from the lemongrass.

Cut the woody end into small pieces.

Cut lemongrass into thin strips. Melt coconut cream in 500 cc hot water. Bring chicken soup, coconut milk, remaining lemongrass, oyster sauce, ginger, chili and cilantro to a boil. Add fish pieces and crab tails and simmer for five minutes at lowest temperature.

Season strongly with juice of one lemon, salt and freshly ground pepper and sprinkle with coriander leaves.

To garnish, cut a carrot slice lengthwise with an Asian cookie cutter (available at Asian stores) to make an ornament.

Nutritional value per unit approx. 330 calories

Tip: Cilantro is very flavorful – if you don’t like it, simply omit it.

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