Spiced coconut and noodle soup with lime infused salmon
This is a lovely rich and creamy soup the lime on the salmon cuts the richness of the coconut milk. This recipe is not too spicy you could add some chillies to give it more of a kick.
3 salmon fillets
Juice of 1 or 2 limes
2tbsp coconut oil or 3tbsp olive oil
3 cloves of garlic peeled
3cm piece of ginger peeled
Good handful of fresh herbs chopped (I use parsley, rosemary and thyme)
1 onion finely chopped
salt and pepper
1tsp cayenne pepper
200ml stock vegetable or chicken
100g mushrooms sliced
1 courgette cut in half lenghtways and sliced
1 red pepper cut in 1/4’s deseeded and chopped
1 can 400ml coconut milk
300g rice noodles (I use vermicelli)
1 pak choi
Pre-heat the oven to 190 degrees fan. Place the salmon into a heatproof dish squeeze the lime juice over them, add salt and pepper then cover them with tinfoil and cook in the oven for 15mins.
Put the garlic, ginger, mixed herbs and chillies (if using) into a bowl and blitz them with a hand blender. Place a large saucepan on a medium heat add the oil, herb mix and onion cook for 3mins. Add the cumin, paprika, coriander, tumeric and cayenne pepper cook for 2mins.
Pour in the stock add mushrooms, courgette and red pepper, simmer for 8mins.Pour in the coconut milk and add the pak choi and let cook for 5mins.
Put the noodles into boiling water and leave them for 5mins.
To plate up … Place some noodles in the bottom of a bowl add the soup and vegetables then, flake the salmon on top and serve with a wedge of lime. Enjoy