Ingredients
Preparation
- 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.