Summary

Ingredients

• 400 g canned cherry tomato (s)
• 500 ml coconut milk, tetrapak
• 30 g coconut milk, instant powder
• 3 orange (s), (organic)
• 1 small onion (s)
• 100 g prawns, cooked
• 200 g fish fillet (s), (panasius), fresh or thawed
• 3 chilli pepper (s), (red Thai chiles)
• 2 tablespoon butter
• 1 handful coriander greens, chopped
• 1 pinch (s) sugar
• sea-salt

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Instructions

1. Squeeze 2 oranges. Wash the third orange with hot water, finely grate the peel and fillet the pulp. Marinate the fish fillet cut into bite-sized pieces together with the prawns, orange juice and the grated orange peel in a bowl for 10-15 minutes. Set aside the orange fillets.
2. In the meantime, cut the onion into small cubes, fry in the butter in a wok or in a saucepan, allowing it to turn light golden brown. Then deglaze with the tomatoes and coconut milk, stir in the instant coconut milk powder, bring to the boil and simmer gently for 2-3 minutes.
3. Core and finely chop the chiles, then mix into the tomato and coconut soup. Then add the seafood with the orange juice to the soup and let it steep for 2-3 minutes over medium heat. Season with a pinch of sugar and enough sea salt.
4. Divide the finished soup into large bowls and sprinkle with the orange fillets and the chopped coriander on top.
5. Fresh baguette or crispy ciabatta and an ice-cold rosé sparkling wine go well with it.
6. If you like it spicier, you can add garlic or increase the amount of chiles.