Creamy Thai fish soup

Ingredients

1 l fish stock
1 l coconut milk
60 g Bresc Thai red curry
30 g Bresc Lemongrass puree
5 lime leaves
2 limes
20 g Bresc Garlic chopped
30 g Bresc Shallot, chopped
15 g coriander, chopped
20 g Bresc WOKchilli
20 g Bresc WOKginger
500 g prawns
500 g fish fillet
8 langoustines
8 scallops
4 stalks spring onion
100 g bean sprouts
1 red onion
1 small tin bamboo shoots
fish sauce
oil for frying

Preparation method

Slice spring onion into rings and the red onion into extremely thin rings. Drain the bamboo shoots and cut the lime into segments.
Cut the prawns and scallops in half and chop the fish into pieces. Marinate in a little Thai red curry. Braise the shallot, ginger, lemongrass, chilli and the remainder of the Thai red curry. Add the fish, pawns and lime leaves, fry with the shallots, etc., then coconut milk and the stock. Bring it almost to the boil but do not allow it to boil, then leave for 10 minutes for the flavours to develop. Season with fish sauce.
Garnish with the vegetables in bowls, spoon the soup on top and serve with the chopped coriander and segments of lime.