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
This recipe pairs perfectly with the Santa & d'Sas Riesling 2016 from Henty, Australia.

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