Thai Style Salmon Soup

PREPARATION TIME	5-10 MINS
SERVES	2 PEOPLE

INGREDIENTS

9oz (250g) skin-off salmon portion from Bakkafrost (cut into 12 small pieces)
4 tbsp lime juice
1 red chili (deseeded and thinly sliced)
4 cloves of garlic
1 piece of ginger
1 tsp coriander seeds
4 tbsp extra virgin olive oil
4 fl oz (120ml) coconut milk
½ cup of fish broth
4 tbsp fish sauce
7oz (200g) flat rice noodles
Handful of tender stem broccoli
Handful of baby corn
2 spring onions (trimmed and shredded)
Coriander to decorate

INSTRUCTIONS

STEP 1

Take a container, place the salmon pieces and lime juice in it, and let them marinate for half an hour at room temperature.

STEP 2

While the salmon is marinating, add the peeled and chopped garlic cloves, the chili, the oil, the ginger, and the coriander to the blender or mixer and mix until smooth.

STEP 3

Add the coconut milk, fish broth, and salmon pieces to a saucepan on medium heat. Mix and let this simmer for 5 minutes.

STEP 4

Add the noodles and the vegetables (Baby corn, broccoli, and sugar snap peas) to the pan.

STEP 5

Cook for another 5 minutes, checking the salmon is thoroughly cooked and the noodles are tender.

STEP 6

Serve topped with spring onions and coriander, if using, the remaining red chilli and lime wedges on the side.