Thai Style Salmon Soup

PREPARATION TIME	5-10 MINS
SERVES	2 PEOPLE
DIETS	GLUTEN-FREE (OPTIONAL), LACTOSE-FREE (OPTIONAL)

INGREDIENTS

250 grams/9oz of skinless salmon from Bakkafrost, cut into 12 small pieces
4 tablespoons of lime juice
1 red chili, deseeded and thinly sliced
4 cloves of garlic
1 piece of ginger (about 6 cm.)
1 teaspoon coriander seeds
4 tablespoons of extra virgin olive oil
120 ml coconut milk
½ cup of fish broth
4 tablespoons of Thai fish sauce
200 grams flat rice noodles
Handful of tender stem broccoli
Handful of baby corn
2 spring onions, trimmed and shredded
Coriander to decorate

INSTRUCTIONS

STEP 1

Take a container, place the salmon pieces and lime juice in it, and let them marinate for half an hour at room temperature.

STEP 2

While the salmon is marinating, add the peeled and chopped garlic cloves, the chili, the oil, the ginger, and the coriander to the blender or mixer and mix until smooth.

STEP 3

Add the coconut milk, fish broth, and salmon pieces to a saucepan on medium heat. Mix and let this simmer for 5 minutes.

STEP 4

Add the noodles and the vegetables (Baby corn, broccoli, and sugar snap peas) to the pan.

STEP 5

Cook for another 5 minutes, checking the salmon is thoroughly cooked and the noodles are tender.

STEP 6

Serve topped with spring onions and coriander, if using, the remaining red chilli and lime wedges on the side.