Thai-Style Salmon Skewer Soup

Ingredients

• 150 g spring onions
• 250 g Swiss chard leaves
• 1 red chili pepper
• 1 untreated lime
• 400 ml coconut milk
• fish sauce
• 600 g salmon fillet
• 4 stalks lemongrass
• 2 tbsp peanut oil
• 2 tbsp chopped peanuts

Instructions

1. 1.

   Clean and wash the spring onions, then slice them into rings. Wash the Swiss chard, remove the white stems, finely chop them, and roughly tear the leaves. Clean the red chili pepper, deseed it, and finely chop it. Wash the lime, grate half of its zest thinly, cut the fruit in half, and squeeze out one half.

2. 2.

   Bring vegetable broth to a boil with lime juice, zest, and coconut milk. Add 2 tbsp fish sauce and the Swiss chard stems, then simmer gently for about 5 minutes. Add chili, spring onions, and green chard leaves, and cook for another 5 minutes. Season the soup with additional fish sauce.

3. 3.

   Wash the salmon fillet, pat it dry, cut into bite‑sized cubes, and thread each cube onto a lemongrass stick. Fry the skewers in hot peanut oil for 3–4 minutes on all sides until cooked through. Drizzle with remaining lime juice at the end.

4. 4.

   Serve the soup in bowls, sprinkle chopped peanuts over the top, and place the salmon skewers on the surface.