- 3 cups chicken stock/broth (not instant)
- 1 lb baking potatoes or 2 medium-sized, peeled and cut into ¼-inch cubes to make 2½ cups
- 4 oz baby leeks, sliced into ½-inch lengths to make 1 cup
- 4 oz baby corn, cut into ¼-inch slices to make 1¼ cups
- 2 bay leaves
- 1 teaspoon ground mace
- l 14-oz can coconut milk
- 1 lb 4 oz skinless smoked cod fillets, cut into 1-inch cubes
- ¼ cup lime juice
- 8 oz small or medium frozen shrimp
- 1½ cups canned sweet corn, drained
- 1 teaspoon kosher salt or ½ teaspoon table salt
- 1 long red chile, deseeded and finely chopped
- ½ cup chopped fresh cilantro
- Bring the stock to a boil in a medium-sized pan. Cook the chopped potatoes, leeks, and baby corn in the stock with the bay leaves and mace for about 10 minutes or until tender.
- Add the coconut milk, the chopped smoked fish, and the lime juice. Bring the pan back to a boil and let it simmer for a minute or so.
- Tip in the shrimp and sweet corn and once again let it come back to a boil to heat them through. Season with the salt and then serve.
- Decorate each bowl with some chopped chile and pungent, leafy cilantro.