Thai or fish for Friday’s dinner? Get the best of both in this tasty dish. We’ve added rice and flakes of succulent salmon to this much-loved coconut soup.
Ingredients
- 1L (4 cups) Massel salt reduced chicken style liquid stock
- 270ml can light coconut cream
- 150g small button mushrooms, halved
- 4cm-piece fresh ginger, peeled, cut into matchsticks
- 1 large fresh basil stem
- 1 lemongrass stem, bruised
- 2 1/2 tablespoons fresh lime juice
- 1 tablespoon brown sugar
- 2 1/2 teaspoons fish sauce
- 2 large (about 450g) salmon fillets
- 250g microwave long grain white rice
- 1 bunch baby pak choy, stems and leaves separated
- 1 long fresh red chilli, thinly sliced
- Fresh coriander leaves, to serve
- Fresh basil leaves, to serve
Method
- Step 1Combine the stock, coconut cream, mushroom, ginger, basil, lemongrass, lime juice, brown sugar and fish sauce in a saucepan over medium-high heat. Bring to boil, stirring occasionally. Reduce heat to low.
- Step 2Add salmon. Simmer gently for 6 minutes for medium or until cooked to your liking. Transfer to a plate. Set aside for 2 minutes to rest. Remove skin. Flake into large pieces.
- Step 3Meanwhile, stir in rice and pak choy stems for 1 minute or until stems are tender crisp. Stir in leaves for 1 minute or until just wilted and rice is tender. Discard lemongrass and basil stem. Divide soup among bowls.
- Step 4Top with salmon, chilli, coriander and basil.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1770 kj
Energy
16g
Fat Total
11g
Saturated Fat
2.5g
Fibre
32g
Protein
38g
Carbs (total)
All nutrition values are per serve
- Author: Katrina Woodman & Kathy Knudsen
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
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