Serve this soup on cold autum days, along with some crusty bread or toast. The coconut milk and chilies give this basic soup it’s exotic note.

Ingredients

- 600 grams potatoes (wax)
- 1 onion
- 2-3 Tablespoons oil
- 800 ml vegetable stock
- 3 celery stalks
- 2 green chilies
- 300 grams white fish fillets (cod, pollock…)
- juice from one lime
- salt, pepper
- 4 tomatoes
- 165 gr coconut milk (I use the whole 400 ml can. We like it!)

Peel, wash and dice potatoes.
Peel and chop onion.
Heat oil in a soup pot. Saute onion and potato cubes in the hot oil for a few minutes. Add stock and let the soup simmer for 30 minutes
Clean cellery stalks, cut off and save leaves and chop stalks in 1/2 cm slices.
Slice chilies lengthwise, clean, seed and slice. Add to the simmering soup when it’s half way through.
Wash and pat fish fillets dry. Season with lime juice, salt and pepper, and cut in bite sized pieces.
Skin tomatoes by dropping them into a pan of boiling water for a minute, and then running them under cold water. The skins will slide off easily.
Chop the tomato flesh, discarding the seeds, into strips.
When the soup is almost done, add coconut milk. Add fish and tomato strips to the hot soup and let them poach for five minutes.

Season the soup with lime juice, salt and pepper.
Serve immediately.