Creamy South Asia Soup with Salmon
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- 3 cups Salmon fillet (cut into cubes)
- 2 Tbsps sesame oil
- 5 stalks Lemongrass
- 1 red chili pepper (deseeded and finely chopped)
- fresh ginger (peeled and finely chopped)
- 2 scallions (finely chopped)
- 3 cups Coconut milk
- 2 Tbsps Fish sauce
- Lime juice (from 1 lime)
- 1 tsp sugar
- 2 large Chard leaf (roughly shredded)
- 2 Tbsps chopped Peanuts
Preparation
Kitchen utensils
1 Cutting board, 1 Sieve, 1 Small knife, 1 Pot, 1 Lid, 1 Steamer basket, 1 Tablespoon, 1 Teaspoon, 1 Small bowl, 1 Whisk, 1 Bowl
Preparation steps
1.
Mix the salmon with the sesame oil and set aside. Set 4 stalks of lemongrass aside and finely chop the remaining one.
2.
Put the chilli, ginger, chopped lemongrass, spring onions and coconut milk in a large pan with about 250 ml water.
3.
Bring to a boil, simmer for 10 minutes then add the fish sauce, lime juice and sugar and continue cooking very gently.
4.
Thread the salmon cubes onto the remaining 4 stalks of lemongrass and fry in a hot pan for about 2 minutes on each side, turning frequently, or until the fish is cooked through.
5.
Season the soup with salt and pepper, add the chard and peanuts and ladle into warmed bowls. Serve with the salmon skewers.
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