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Fish, Soup

Thai salmon soup

This is one of my favourite after work dinners… It can be whipped together in 15 minutes and tastes great!! It is very very versatile, pure vegetable soup or add fish, shell fish or chicken for variation. I’m sure it would work with pork as well, but I’ve not tried that.

    Thai salmon soup for two
    1/2 yellow onion
    1/2 red bell pepper
    1/2 green bell pepper
    1 carrot
    1/4 broccoli
    6 mini-corn on the cob
    3 tsp green Thai curry paste
    7 dl vegetable stock
    2 dl coconut milk or cream
    2 spring onions
    Handful of fresh coriander
    2 fillets portion of salmon
    Salt and pepper

Finely chop the onion and fry till soft in a deep pan. Cut the peppers, carrots, broccoli and mini-corn into bite size pieces. Add a little at the time to the pan, store frequently. When all the vegetables are in, add the stock and the curry paste, bring to the boil. Add the coconut milk and spring onions, bring to the boil again before lowering the heat to minimum, store in the chopped coriander and add the salmon fillets to the soup (I put the whole portion fillets into the soup). Put the lid on and let it sit for ~10 mins till the fish is cooked through! Serve with a sprinkle of salt and pepper and some spring onion and coriander as garnish.


About Trudy

Newly married engineer trying to force variety into the diet by blogging about it...


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