Thai Salmon and Lemongrass Broth
Thai Salmon and Lemongrass Broth



  • 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

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box