Exotic fish soup with coconut cream and fresh, vinegared julienned vegetables. Dream of a tropical getaway with every spoonful!











Julienne the carrots, kohlrabi, and zucchini, then marinate in a sugary-vinegary-oily liquid for at least half an hour. This is where the magic happens!
Sauté the onion, garlic, and ginger, then add the pieces of fish. Let those flavors mingle!
Pour in the stock and cook for 8-10 minutes. Almost there, chef!
Mix the coconut cream with starch and use it to thicken the soup – easy peasy!
Season with lime, sugar, salt, and pepper, then serve with the pickled veggies. You've got this!
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