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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This Asian soup is substantial enough to serve as a smart supper, but is also lovely as a dinner party starter, providing it's not followed by too heavy a main course. I like to use pak choi, but you could use spinach. Ingredients:
300 g salmon fillets |
2 limes, juice of |
100 g rice noodles |
1 tablespoon vegetable oil |
2 1/2 cm piece gingerroot, finely chopped |
2 garlic cloves, finely chopped |
1 shallot, finely chopped |
450 ml hot vegetable stock |
400 ml coconut milk |
1 stalk lemongrass |
2 teaspoons thai red curry paste |
200 g pak choi, halved |
1 tablespoon soy sauce |
1 small red chile, sliced to garnish |
Directions:
1. Boil a kettle of water. Cut the salmon widthways into 1 cm wide slices. Place in a bowl and squeeze over the lime juice: set aside for 20 minutes.
2. Meanwhile, place the noodles in a large bowl, cove with the boiling water and set aside.
3. Heat the oil in a large wok, throw in the ginger, garlic and shallots and cook for 3-4 minutes unti softened. Pour in the stock and coconut milk, then bruise the lemon grass with a rolling pin - a quick bash or two should do it - and add to the pan with the curry paste. Stir well. Then bring the soup to the boil, reduce the heat and simmer very gently for 5 minutes.
4. Add the salmon, pak choi and soy sauce and simmer for another 2-3 minutes until the pak choi is tender, but still crunchy.
5. Drain the noodles and divide between 4 bowls. Ladle over the soup, then float a chilli ring or two in each bowl. Serve immediately.
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