Summary

Ingredients

• 1 piece (s) ginger, about the length your thumb
• 6 dl coconut milk, unsweetened
• 2 stalks lemongrass, fresh
• 4 kaffir lime leaves
• 2 chilli pepper (s), red
• 400 g fish (e.. redfish)
• 4 tablespoon fish sauce, Asian
• 1 tablespoon sugar
• some coriander green, or flat-leaf parsley
• 150 ml lime juice

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Instructions

1. Peel the ginger and cut into thin strips. Remove the dry end of the lemongrass and divide the rest into 3 pieces. Halve the chillies lengthways, remove the seeds and cut into pieces. Bring the coconut milk with the ginger, lemongrass, lime leaves and chili peppers to the boil.
2. Divide the fish into bite-sized pieces, add and refine with sugar and fish sauce. Reduce the heat and keep the soup just short of boiling point until the fish is done.
3. Remove the pan from the heat and stir in the coriander (or parsley) and lime juice.
4. Serve immediately.