Thai Salmon Broth
Thai Salmon Broth



  • 200ml coconut milk
  • 1 spring onion, finely sliced
  • 1 stick lemongrass, peeled and chopped
  • 125g fillet of salmon, sliced
  • Small handful of fresh coriander
  • Salt and pepper
  • Place the milk, spring onion, and lemongrass in a saucepan, and bring to a gentle simmer. Add the salmon, cook for 2 minutes, then stir in the coriander and seasoning. Cook for 2 minutes more, then serve straight away in a soup bowl. Simple perfection!
30 mins
1 serving
This recipe pairs perfectly with the Clare Wine Co 'Twosome' Semillon Blend 2018 from Clare Valley, Australia.

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