This is a perfect soup recipe for summer time, made with a lot of veggies, coconut cream and chilli for a hint of spiciness. Mild-tasting fish such as cod and flounder is recommended for a light tasting soup.

I homemade the vegetable stock, which is not difficult and take around half an hour. Certainly, you might opt for fish stock to enhance the fish flavour in the soup.

Cooking time:

30 minutes

Ingredients (for 2 pax)：

Frozen flounder fillets 2 pcs

Cherry tomatoes 1 box (~20 pcs)

New potatoes 8 pcs

Carrot 1 pc

Onion 1 pc

Garlic cloves 3 pcs

Coconut cream 160 ml

Salt

White pepper powder

Sliced chilli (optional)

How to make：

1. Dice the carrot and new potatoes, slice the onion and mince the garlic

2. Unfreeze the fish fillets, pat dry with kitchen towel, and season with salt and white pepper powder

3. Add oil to a frying pan, pan-fry the fillets to golden brown on both sides on a medium heat

4. While pan-frying the fish, add oil to another frying pan or pot, stir-fry onion slices on a medium heat until caramelised

5. Add minced garlic to the onions, stir-fry a bit, then add carrot, potatoes and cherry tomatoes. If you like spiciness, add the chilli as well. Add hot water until it covers all the veggies and cover the pot with a lid. After bringing it to a boil, cook the soup on a medium heat for 15-20 minutes until the veggies soften

6. Add coconut cream to the vegetable broth and bring it to a boil. Taste it and season the soup to your liking

7. Add the pan-fried fish fillets and cook for a while. Ready to serve