Thai fishsoup

Heat the oil in a soup pan and fry the curry paste for 1 min. Add the tomatoes and cook for another 2 minutes. Pour the coconut milk, water, fish sauce and soy sauce into a pan. Bring the soup to the boil.

Cut the tilapia fillet into thin slices. Add to the soup and cook for another 3 minutes until the fish is tender. Season to taste with extra fish sauce and soy sauce. Let the soup cool uncovered.

Clean the snow peas, sweet peppers and spring onions, cut into pieces and wrap in a plastic bag. Keep the soup and vegetables cool until used. (Put the lid of the soup pan with wide adhesive tape during transport).

At a picnic place stir vegetables through fish soup. Heat the soup and simmer for 3-5 minutes, until vegetables are al dente. Peel the soup into four bowls and pick the coriander leaves above them from twigs.