Thai Salmon Soup

We have been in Cornwall for the last few days and only got back at lunchtime today. I am exhausted! We had such a great time and ate some incredible food. There’s also been a lot of cake and ice cream…….food you only really eat a lot of on holiday. So I have come home craving vegetables and something simple and healthy that we could all eat together.

I had a 5 hour car journey to figure out what to cook….and this is what I came up with! I’m pretty pleased with it actually. It was exactly the type of thing I wanted and only took 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


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.





2 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.


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


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