I am very fond of Thai food. Here is a delicious fish soup topped with shrimp. It tastes best with fresh shrimp, but if you only get frozen, it works too. This recipe is suitable for 4 people.

4 tablespoons neutral oil

1 onion, finely chopped

4 cloves garlic, finely chopped

8 cm red chili, finely chopped

4 cm fresh ginger, grated

4 teaspoons red curry paste

4 ts fishsauce

4 teaspoons lime juice

6 dl coconut milk

8 dl vegetable power

2 stalks of lemongrass

4 kaffirlimeblader

1/2 green squash in thin strips

1 carrot in thin strips

200 g fillet of white fish in cubes

Fresh coriander

100 g peeled shrimp

Heat oil in a saucepan over medium-high heat. Saute onion and garlic until the onion is shiny and soft. Add finely chopped chili, grated ginger and curry paste and simmer for a few minutes. Add fish sauce, lime juice, coconut milk, kraft, lemongrass and lime leaves, turn up the heat and bring to the boil while stirring. Let the soup simmer on low heat for about 5 minutes.

Turn down the heat to the lowest. Add strips of squash and carrot to the soup, along with the fish. Let everything simmer for a few minutes (without it boiling). Take out lime leaves and lemongrass. Serve with shrimp, coriander and good bread.