A warming soup is particularly ideal after a winter's walk in the icy cold. And strong, exotic spices are an excellent way of reviving your spirits. But an exotic soup is also a welcome warm-up when you are dining with friends. Why not try an Asiatic coconut curry soup with delicious spices – prepared fresh, naturally, with the best SecoSan water.

Ingredients:
40 g fresh ginger
2 cloves garlic
3 stalks lemon grass
1 red chili pepper
2 teaspoons curry powder
2 tablespoons oil
1 teaspoon brown sugar
500 ml chicken stock, mixed with SecoSan water
200 g broccoli
100 g small mushrooms
200 g carrots
300 g salmon fillet
0.5 bunch green coriander
200 ml coconut milk
2 tablespoons lime juice
Salt

Method:
Peel the ginger and garlic cloves and cut them into slices. Cut the lemon grass in two and pound it flat. Roughly chop the chili pepper. Heat everything in the oil along with the curry powder, and sprinkle with the brown sugar. Add the chicken stock to the hot spices, cover, and let it simmer over medium heat for 30 minutes.  
Wash and dice the broccoli, mushrooms and carrots. Cut the salmon fillet into 3/4 inch pieces. Chop the coriander.
Strain the spicy broth into a pot through a sieve. Boil together with the coconut milk. Add the diced vegetables and cook in the hot broth for seven minutes. Add the salmon and allow to simmer over low heat for two minutes. Garnish with coriander and serve.