Salmon Coconut Soup

Ingredients

• 1 onion
• 3 Garlic cloves
• 20 g ginger (1 piece)
• 1 Green Chili Pepper
• 3 spring onions
• 1 stalk lemongrass
• 1 tbsp Coconut oil
• 600 ml Vegetable Broth
• 400 ml coconut milk
• 500 g salmon fillet
• 400 g small broccoli (1 small head)
• 1 tbsp fish sauce
• chili powder
• 0.5 organic lime (zest and juice)
• 10 g coriander (0.5 bunch)

Instructions

1. 1.

   Peel and finely dice onion, garlic, and ginger. Halve the chili pepper lengthwise, deseed, wash, and slice into rings. Trim and rinse spring onions, then cut into thin rings. Clean lemongrass, rinse, lightly crush, and quarter.

2. 2.

   Heat oil in a pot. Sauté onion and garlic for 2 minutes over medium heat while stirring. Add ginger, spring onions, chili, and lemongrass; sauté for another 2 minutes, stirring constantly. Pour in vegetable broth and coconut milk, bring to a boil, then simmer for 15 minutes on low heat.

3. 3.

   Meanwhile, pat salmon fillet dry, cut into 2 cm cubes. Clean broccoli, rinse, and break into very small florets.

4. 4.

   Remove lemongrass from the soup. Season the broth with fish sauce, chili powder, lime zest, and juice. Add salmon cubes and broccoli; let cook on low heat for 3–4 minutes until tender. Wash coriander, pat dry, strip leaves, and chop. Sprinkle chopped coriander over the soup before serving.