Salmon Soup Thai Style

A very fast way to have a great and tasty soup. A yellow curry or red curry can be used as a base.

I bought a 300 g piece of salmon. I checked my fridge and took out a red bell pepper. That looked like a prime piece. When I cut it open, it was b

ad on the inside. Luckily I had a small courgette on the counter. Lots of fresh ginger and a couple of garlic cloves and some spring onion were the base. I had a package of Thai curry seasoning and used that.

The soup was light due to the veg stock and coconut milk. I used some hot paprika paste to bump up the spice level. I added mungo bean noodles.

Recipe for 3:

300 g salmon filet, 400 ml coconut milk, 300 ml veg stock, 1 small courgette, 4 garlic cloves, 2 knobs of ginger, 2 spring onions

Red or yellow Thai curry paste or seasoning, 4 tsp coconut oil, 2 tbsp fish sauce, 3 tbsp light soy sauce, 3 tbsp hot red paprika paste, salt, juice of 1/2 lime, 2 tsp palm sugar, fresh herbs

100 g Mung bean noodles

Chop all veggies into small pieces. Heat up the coconut oil in a larger pot. Add ginger, garlic, onion and pour the Thai curry paste in to fry with them. In with the courgette and give that 2 min. Now add stock and coconut milk. Simmer until the courgette is done. Add soy and fish sauce. Season with palm sugar and lime. Put the noodles in a bowl and pour boiling water over them. Drain after 3 min.

Cut the salmon into bite size chunks and drop it into the no longer boiling soup. Reduce the heat further and let the salmon just rest for 3 - 4 min. Finish with coriander or other fresh herbs.