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Thai Coconut & Salmon Soup

Thai coconut and salmon soup



400ml coconut cream

1 L fish, chicken or vegetable stock

2 lemongrass stalks, halved and bruised

6 kaffir lime leaves, finely shredded

4 coriander roots, finely chopped

1 T fish sauce

2 long green chillis, finely sliced

3 cloves garlic, finely sliced

750g boneless salmon pieces

200g cooked rice noodles

2 C baby spinach, or en choy

2 spring onions, thinly sliced



  1. Place the coconut cream, stock, lemongrass, kaffir lime leaves, coriander, fish sauce, chilli and garlic in a large saucepan over medium heat. Cover with a lid and cook for 10–12 minutes. Add the salmon and cook for 6-8 minutes or until just cooked through. Flake into pieces and set aside.
  2. Divide the noodles, soup, salmon and spinach/en choy between bowls. Top with the onion to serve.


Serves 4.

Recipe adapted from


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