Thai-style fish soup

• 500 g (5−6 pcs) potatoes
• 200 g (3 pcs) carrots
• 1–2 cm knob ginger
• 1 lime
• 1 red chili pod
• 1 tbsp rapeseed oil
• 1 tbsp brown sugar
• 7 dl (2 cups) Asian-style broth
• 400 g cod fillet (skinless)
• 1/2 pot chives
• 250 ml coconut milk
• 1 tsp salt
• some crushed black pepper

• Wash and peel the potatoes and carrots.
• Chop the potatoes and cut the carrots diagonally into thin slices.
• Peel and grate the ginger.
• Clean the chili pod from seeds and chop finely.
• Grate the zest of the thoroughly washed lime and squeeze the juice.
• Heat the oil in a large saucepan.
• Add ginger, lime zest, chili and sugar.
• Heat briefly and add water.
• Bring to a boil.
• Add the potatoes and carrots.
• Boil for 10 minutes.
• Chop the fish (if necessary, remove the bones first) and chives.
• Add the fish, chives and coconut milk to the soup.
• Cook over medium heat for a few minutes until the fish is cooked.
• Season with lime juice, salt and pepper.

Tip: you can also use salmon or frozen fish in this soup.