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Ingredients
Method
- 200ml coconut milk
- 1 spring onion, finely sliced
- 1 stick lemongrass, chopped
- 125g sliced salmon fillet
- Small handful of coriander leaves
- Salt and pepper
- Pop the coconut milk, spring onion, and lemongrass into a small saucepan, and bring to a gentle simmer. Add the salmon, and cook for 2 minutes. Stir in the coriander and plenty of seasoning, then serve immediately in a soup bowl. Easy, quick, and utterly delicious.
10 mins
1 serving
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