Thai Spicy Salmon and Thai Coconut and Coriander Broth
If you are after substantialsoup with a delicious twist this is the recipe for you.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Fresh Salmon,Fillet | Soup | Poach,Other | Less than 30 minutes |
Ingredients
- 700g (28oz) Scottish Quality Salmon fillets, cut INTO medium sized pieces (1""/3cm)
- 1 tbsp olive oil
- 1 clove garlic, crushed
- 1 piece of fresh lemon grass, finely chopped
- 2 red chillies, finely chopped and deseeded
- 1 medium onion, chopped finely
- 1 litre (30floz) fish stock
- 200ml (6 floz) light soy sauce
- 100ml (4 floz) Thai fish sauce
- 25g (1oz) sugar
- 1kg (40oz) packet of Chinese rice noodles, fresh or alternatively plain noodles
- 1 x 400g (16oz) can of coconut milk
- One bunch of coriander, finely chopped
- Spring onions, finely chopped for garnishing
Method
1. Place the noodles into a large pan of boiling water. Leave to soak for 3 minutes, drain and leave on one side.
2. Heat the oil in a large saucepan. Fry the garlic, lemon grass, chillies and onion without colouring.
3. Add the fish stock and bring to the boil.
4. Add the soy sauce, Thai fish sauce, and sugar. Then add the salmon and poach until cooked.
5. Add the noodles and coconut milk and simmer for two minutes.
6. To finish, check the seasoning and add the chopped coriander and spring onion.
7. To serve, divide the broth between four bowls and sprinkle with chopped coriander.
