Thai Salmon Soup

We had such a great Christmas. We had some proper family time and ate some incredible food. There’s been a lot of sweet stuff and a lot of very salty stuff….the kind of food you only really eat at Christmas . So I have started the new year craving vegetables and something simple and healthy that we could all eat together.

This Thai Salmon Soup takes about 30 minutes to make. Despite some initial moaning from the kids about not liking salmon (when did this happen?) they ate the whole bowl!

I served it with crusty bread and a little extra coriander to finish. I kept it mild, but if you like it hot, add a little more chilli.

I hope you enjoy this as much as we did! x

If you’re looking for more simple, mid week, family recipes. Why not check out My Cookbook   Loads of new; lunch, snack, side and dinner inspiration, to fill up your meal plan and save you money on your food shop!

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Feeds 4

  • 1 bag of Aldi frozen salmon fillets (defrosted)
  • 1 bunch of spring onions (green and white parts)
  • 1/2 a finger sized piece of fresh ginger
  • 2 cloves of garlic
  • 100g mangetout
  • 7 baby corn (sliced in half length ways)
  • Drizzle of olive oil
  • 1/4 red chilli (deseeded)
  • Juice of 1 lime
  • A handful of coriander
  • 400g tin of coconut milk
  • 1 vegetable stock cube
  • 1.2 litres of boiling water
  • salt and pepper to taste
  1. Put a drizzle of olive oil in a frying pan. On a medium heat, cook the salmon for 2 minutes on each side. Remove from the pan and set aside.
  2. Slice the spring onions into 2 cm lengths and place in a large saucepan. Finely slice the chilli, ginger and garlic and add them to the pan. Drizzle with a little olive oil and fry on a low heat for 15 minutes. Do not let them colour, move them around the pan occasionally, until the are soft.
  3. In the meantime put the coconut milk into a mixing bowl. Add to it the lime juice and finely chopped coriander.
  4. Mix the stock cube with the boiling water until it has dissolved, before adding it to the coconut milk.
  5. Using a hand whisk, gently mix the coconut milk with the other ingredients, until it is a smooth consistency.
  6. Pour the coconut milk into the saucepan and add the mangetout and halved baby corn. Season with salt and pepper, mix and bring to the boil. Simmer on a low heat for 5 minutes.
  7. Cut the salmon into bite sized pieces. Add to the saucepan and simmer for a further 5 minutes, or until the salmon is heated through.

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3 Comments Add yours

  1. Linda Webb says:

    Fabulous! I used this as a curry base, with less water, reduced down and served with coconut rice. One to use again for sure. I confess that I was also quite lazy and put all the ingredients in together at the start, apart from the salmon. Thank you so much.

    Like

    1. Thanks so much Linda! So glad you liked it! Great tip about the curry base x

      Like

  2. Lauren says:

    Absolutely loved this. Used a whole chilli and added mushroom and spinach and it was delicious!

    Like

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