For 2 servings:

cut 5 slices of ginger, 1/2 onion, 1/2 carrot, 1/2 small parsley root, 1 small fennel and some leek into thin stripes, mince 1/3 red chili, cut also 200 to 300 g fish fillet (boneless and skinless) into cubes

heat up a soup pan with a bit of coconut oil, throw in ginger and onion, add in 1-2 pinch of curry powder, stir til the onion becomes soft

pour in 5 to 7 dl of fish stock, 1 dl of coconut milk and 2 pinches of dry lemon grass, when it boils add in a bit of corn starch (remember to mix with some cold water first) so the soup becomes slightly thicker, let it cook for ca. 5min

put in all the vegetables (leave a little bit of leek behind for decoration), cook for ca. 3min, add salt and pepper to taste then add in fish and cook for another ca. 5min

drizzle some leek and lime juice before serving