Directions

• Prepare the prawns
  Clean the prawns thoroughly, keeping the head and shell on. Remove the dark vein carefully, as this part should be avoided. Once cleaned, set the prawns aside for later use.
• Prepare the vegetables and aromatics
  Separate the spring onion, keeping the white part for cooking first and reserving the green part for later. Lightly crush or cut the lemongrass to release its aroma. Prepare the garlic, onion, ginger, mushrooms, chili, tomatoes, celery, coriander, and mint leaves.
• Sauté the base
  Heat a pan over medium heat and add about 3 tablespoons of olive oil. Add the onion and sauté gently, then add the garlic and cook until fragrant.
• Build the flavor
  Add the lemongrass to the pan, followed by mushrooms, chili, and tomatoes. Let the mixture cook briefly so the flavors and aromas develop.
• Season the soup
  Add fresh ginger, salt, and black pepper to taste. Stir well so the seasoning is evenly distributed.
• Add coconut milk
  Pour in the coconut milk and stir gently. The soup will become creamy and aromatic at this stage.
• Cook the fish and prawns
  Add the fish fillet to the soup and let it cook for about 4 minutes. Then add the cleaned prawns and allow them to cook until they change color.
• Finish with herbs and citrus
  Add lemon zest, the green part of the spring onion, celery, chopped coriander, and mint leaves. Adjust salt and black pepper according to your taste.
• Remove lemongrass and finish
  Once the soup is cooked, carefully remove the lemongrass pieces. Just before serving, add fresh lemon juice. The soup is now ready to enjoy.