Coconut milk and Salmon soup

Recipe Categories : | All Seafood | Salmon | All Soups | Seafood Soups | MAIN INDEX |

Serves : 4

Ingredients :

• 1½ pints chicken or vegetable stock
• 1 stalk fresh lemon grass, chopped
• ½" piece fresh ginger, peeled and chopped
• zest of 1 lemon
• ½ dried red chili
• 6 oz salmon fillet, skinned
• 1 tbsp cornflour
• 1 tbsp lemon juice
• 12oz can coconut milk
• small bunch coriander, chopped

Preparation and Cooking Instructions :

1. Put the stock in a pan with the lemon grass, ginger, lemon zest and chili. Bring to the boil and simmer for 10 minutes. Strain. Purée the salmon in a blender or food processor. Pour a cupful of the stock through the feed tube then add the mixture to the pan along with the rest of the stock. Mix the cornflour and lemon juice together and add them to the pan along with the coconut milk. Season to taste. Cook, stirring over a medium heat until the soup has thickened. Sprinkle with the coriander and serve.