Ingredients:
2 tsp green Thai curry paste
1 small tin coconut milk (15 oz / 425 g)
2 small stalks of lemon grass, sliced in thinly crosswise
1 thick slice of ginger
1 Strip of lime peel
4 cups / 8 dl fish stock (bouillon)
3 small leek, cut julienne
5 oz (150 g) edible pod peas, cut in half
15 oz (450 g) cod fillets, cut into large cubes
Salt, sugar, lime juice
7 oz (ca. 200 g) large shrimp
1 bunch fresh coriander

Preparation:
In a large wok, heat the green curry paste in a little of the coconut milk until the curry begins to emit its fragrance. Add the thinly sliced lemon grass, ginger, strip of lime, fish stock and the remaining coconut milk; bring to a boil, reduce heat and let the soup simmer for about 20 minutes. Remove the ginger. Add the leek, pod peas and cod fillet; simmer for 5 minutes. Season with salt, sugar and lime juice. Add the shrimp, heat through and serve. Top each serving with freshly chopped coriander or broadleaf parsley

Note: some people do not like the strong flavor of coriander, in which case you can use parsley.