Red Curry Soup with Cod and Prawns

Method

• Bring the broth and coconut milk to a boil.
• Cook the rice.
• Crush the lemongrass, cut the galangal into large pieces, and add to the soup along with lime leaves.
• Let the soup sit and gently steep while you cut the remaining vegetables into thin, 2-3 cm long sticks or slices.
• Strain the soup, season with curry paste, lime, and optionally fish sauce.
• Cut the fish into four equal parts, scoop out some soup, and let the fish simmer in the soup for a few more minutes until it begins to flake.
• In the serving bowl, arrange the fish, prawns, and vegetables in a small tower in the center of the bowl. Pour over the steaming hot soup. Top with chopped cilantro and spring onions. Serve with rice on the side.