Salmon and coconut curried soup

If you follow me on instagram, you will know that I have just been in Texas. After a full on but amazing five days away,Β it was straight back into work with the Christmas party and it is now looking pretty non-stop until Christmas. Exhausting. Fear not!!! This recipe hits you up with some cold-fighting and energising ingredients that will see you through these next few weeks. I found out in Texas that chillies are packed full of vitamin C and are the Texan’s secret weapon to fight colds. Who knew!?

You will need:

  • 1 tin of coconut milk
  • 1 stick of lemongrass
  • 1 thai chilli
  • handful of thai basil
  • half an onion
  • 1 garlic clove
  • knob of ginger
  • 1 tsp of fish sauce
  • 1 salmon fillet
  • handful of mange tout
  • 1 bulb of pak choi
  • cherry tomatoes
  • juice of half a lime

I know this sounds like a lot of ingredients but its worth it! The recipe itself is super quick. Number one, finely chop your onion and sweat it in some vegetable oil before adding chilli, garlic and ginger.


Bash the lemon grass stick and throw it in, followed by the coconut milk and half the thai basil. Bring this to a gentle simmer and then add the mange tout and the non leafy part of the pak choi. Halve your cherry tomatoes and put that in as well.


Plonk your salmon fillets flesh side down and submerge in the liquid. Turn the heat right down and poach the fish like this until it is cooked. Whack in the leafy part of the pak choi and allow it to wilt.


Remove from the liquid and take off the skins before flaking back into the curry. Spoon into a bowl and top with more thai basil, fresh coriander and a decent squeeze of lime.


Yes please… Yumma.


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