(Asian) Fish soup

For my birthday this year, Mrs. Throat-Erator gave me dried curry and kaffir lime leaves - and then things got a little hectic, so I didn't have a lot of time to think about ways to use them for a couple of months...

But I thought they might add a nice touch to a fish soup - more specifically, I was thinking of some of the nice Asian fish soups I've tried, which I would like to emulate, so I tried it out.

Ingredients:
- oil
- 4 cloves garlic, crushed
- 2 hot chillies, finely cut
- 2 fillets of pangasius, cut in chunks
- 2 fillets of tilapia, cut in chunks
- 1 onion, diced
- 3 leeks, cut in rings, white and green parts separated.
- 2 L (¹/₂ gallon) fish stock
- 0.5 g^[1] dried curry leaves
- 0.5 g^[2] dried kaffir lime leaves
- 250 g (¹/₂ lb) sunchokes, diced
- 3 tomatoes, diced coarsely
- 24 prawns

A little oil was heated in a large pot, and crushed garlic and finely cut chillies were sautéed for half a minute before adding chunks of fish.

After a couple of minutes, the diced onion and the white leek rings (white rings only) were added and after an additional couple of minutes, the fish stock and the dried leaves were added.

After adding diced sunchokes and large chunks of tomato, the pot was brought to a boil. The heat was reduced, the pot was covered and allowed to simmer for 10 minutes. The prawns and the green leek rings were added, and the pot was brought back to a boil and simmered for a final 5 minutes.

I was very happy with the result - the combination of of chillies, curry leaves and kaffir lime leaves resulted in exactly the fresh kind of taste I was going for, and although perhaps not traditional in Asian cuisine (although I admit I don't know) I thought the sunchokes added a really nice nuance to the flavour.

^[1] As much as you see in the picture..
^[2] ..more than you see in the picture!