Green Curry Soup with Cod and Shrimp

Method

• Cut the cod fillet into approximately 3 cm cubes.
• Mix sesame oil and sesame seeds to make a marinade and add the cod cubes.
• Beat the lemongrass with the handle of a knife against a cutting board.
• Bring vegetable broth to a boil and add coconut milk, curry paste, fish sauce, and lemongrass.
• Simmer for 10 minutes, lower the heat, and let the soup steep for 5 minutes.
• Remove the lemongrass.
• Slice the mushrooms, grate the ginger, and add to the soup. Bring to a boil.
• Adjust the flavor with lime juice and salt.
• Add the marinated cod cubes, then spinach and water chestnuts. Bring to a boil and add the shrimp just before serving.
• Serve the soup topped with fresh herbs if available.