Peel onion and ginger, chop. Clean vegetables, cut into small pieces. Peel potatoes and cut into cubes. Rinse fish, dry and cut into bite-sized pieces. Heat oil, fry onion and ginger in it. Add vegetables and sauté briefly. Mix curry paste, sugar, half of the coconut milk and vegetable soup, add to vegetable form and cook for about 10 minutes. Fold in remaining coconut milk at the end, season with soy sauce and maybe salt. Sprinkle with coriander and bring to the table.
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