Coconut curry soup

Coconut curry soup

• 1 can coconut milk
• 1 onion, chopped
• 2 cloves garlic, chopped
• 1 tablespoon tomato paste
• 1 tbsp red curry paste
• 1 tbsp chopped ginger
• 4 cups low-salt vegetable stock
• 2 tbsp sesame oil
• 1 lime juice
• 1 carrot, julienned
• 2 tbsp soy sauce
• salt and pepper

Topping :

• 200 g white fish cube
• 2 tbsp hoisin sauce
• 1 cup chopped shiitake mushrooms (stems removed)
• 1 tbsp hot sauce
• 2 tbsp vegetable oil
• salt and pepper to taste

1. In a saucepan, bring the vegetable stock to the boil with the shallot, curry paste, tomato paste, garlic and ginger. Simmer for 10 min, then add the carrot, coconut milk, lime juice, soy sauce and sesame oil.
2. Simmer for 3 min, then adjust seasoning.
3. In a hot frying pan with a little fat, sauté the fish cubes and mushrooms for 2 to 3 min, stirring constantly.
4. Add the hoisin sauce and hot sauce.
5. Adjust seasoning.
6. Ladle broth into bowls and top with fish.
7. Coconut milk, spices, onions, garlic, ginger, lemongrass, shrimp, hoisin sauce, sesame oil, hot pepper, soy sauce, salt and pepper.