Thai Coconut & 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
- 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.
- Divide the noodles, soup, salmon and spinach/en choy between bowls. Top with the onion to serve.
Recipe adapted from donnahay.com.au.