Michael's Thai fish soup

(This is my own version of a famous French fish soup, with adaptations for the seasonal vegetables we had in the month of April.)

Ingredients:
Soup
- 250 gr halibut (any other fish), chopped into big chuncks (1/2 inch)
- 500 gr Jerusalem artichokes
- onion
- 400 ml coconut milk
- 1 egg yolk
- 2 cups water
- curry powder
- fresh ginger

Preparation:
- sauté onion, then add spices and ginger. Cook 1 minute. Add Jerusalem artichokes, cook 5 minutes; then add water, cook until Jerusalem artichokes are tender; blend with hand blender; add egg yolk and coconut milk heat.
- Just before serving, add fish pieces. In 3 or so minutes, check. They should just be cooked.
- Serve with rosted peanuts and decorate with sprigs of chive.

Tasting Notes:
- This was a wonderful creamy alternative to ordinary fish meals