Red curry fish soup comes from Southeast Asia. If you want it stronger, you can add chili. This recipe is suitable for 2-3 people, as lunch.
2 onions in strips
1 tablespoon neutral oil
2 carrots sliced, divided in half
100g shitakesopp
4 cloves garlic, finely chopped
2 tablespoons fish stock
1 ts fishsauce
5 dl water
1 tablespoon finely chopped coriander
1 teaspoon malt lemongrass
2 teaspoons ground, fresh ginger
1 tablespoon red curry paste
1 teaspoon sesame oil
4 dl coconut cream
1.5 tablespoons of brown sugar
300 g salmon in portion pieces
100 g noodles
Saute the onion in oil for a few minutes. Add the mushrooms and let it sauté for 5 min. Add garlic, water, fond, fishsauce, cilantro, lemongrass, ginger, sesame oil, coconut cream, red curry paste and sugar. Let it cook for a few more minutes, while frying the salmon in a little oil in a frying pan and cooking the desired noodles as instructed on the package. Add peppers and spring onions to soup, stir round and serve.
Put noodles on the bottom of deep plates, pour the soup and put the salmon on top. Feel free to garnish red curry fish soup with fresh herbs, preferably cilantro.
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