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Creamy coconut-salmon soup

4 servings

35 mins

  • 600 g of salmon
  • 250 g of mushrooms
  • 2 cans (á 400g) of coconut milk
  • 4 dl water
  • 1 lemongrass
  • 4 cm piece of ginger
  • 1 tbsp Thai curry paste
  • fish sauce
  • juice of half a lime
  • 100 g sugar peas
  • 100 g rice noodles
  • fresh coriander

Boil the noodles as instructed on the package, strain and place in a large bowl of cold water to keep them loose until served.

Dice the salmon. Slice the mushrooms. Press the lemongrass with the knife handle in a few points to make its aromatic flavours come off better in the broth and cut into five pieces. Cut the ginger into thin sticks. Add curry paste and 1 can of coconut milk in the simmerpot. Heat, stirring constantly, until the curry paste has dissolved in the coconut milk. Then add another can of coconut milk, water, sliced mushrooms, lemongrass and ginger and let simmer under the lid for 20 minutes.

Check the flavour of the soup, add fish sauce and lime juice. Add the salmon and sugar peas to the soup and let simmer for another 10 minutes. Strain the noodles, add to the soup and serve. Finish off by sprinkling fresh coriander on top.

This soup with Thai flavours and soft salmon is irresistible. When cooking by simmering, the salmon pieces cook perfectly and do not fall apart in the broth.

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