This exotic curry soup is a warm, tasteful and rice soup. In this recipe it's made with Norwegian cod and prawns.
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.