Coconut soup

with pikeperch

For 4 servings

250 g pikeperch fillet

100 g Chinese mushrooms

1 teaspoon corn starch

250 ml fish stock

200 g coconut cream from a can

½ lime (juice)

salt

pepper

1 green chilli pepper

4 coriander or mint leaves

Preparation time: approx. 30 minutes

Per serving approx. 78 kcal / 327 kJ 13 g E, 1 g F, 4 g KH

1  Wash the fish fillet and pat dry, remove any remaining bones. Cut the fish into bite-sized cubes. Clean the mushrooms, rub wet and quarter.

2  Mix the corn starch in 1 tablespoon of cold water. Put the fish stock, coconut cream and mixed corn starch in a wok and bring to the boil while stirring until the liquid binds.

3  Add the fish and mushrooms to the broth and simmer at low temperature for about 3 minutes. Season the soup with lime juice, salt and pepper and distribute on plates.

4  Clean and wash the chilli pepper, remove the seeds and inner skins. Finely chop the pod, wash the coriander or mint leaves and chop finely. Serve the soup sprinkled with chilli and coriander (or mint).