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