thai coconut soup

with salmon and en choy

  • 400ml can coconut milk
  • 2½ cups (625ml) coconut water
  • 1½ cups (375ml) water
  • 2 lemongrass stalks, white part only, halved and bruised
  • 6 kaffir lime leaves
  • 4 coriander (cilantro) roots 
  • 1 tablespoon fish sauce
  • 2 long green chillies, halved
  • 3 cloves garlic, thinly sliced
  • 4 x 180g skinless salmon fillets
  • 200g cooked brown vermicelli noodles
  • 3 cups en choy (amaranth) leaves+
  • 2 green onions (scallions), thinly sliced
  1. Place the coconut milk, coconut water, water, lemongrass, kaffir lime leaves, coriander, fish sauce, chilli and garlic in a large saucepan over medium heat. Cover with a lid and cook for 10–12 minutes. Add the salmon and cook for 8 minutes or until just cooked through. Flake into pieces and set aside.
  2. Divide the noodles, soup, salmon and en choy between bowls. Top with the onion to serve.  Serves 4.

+ En choy is an Asian green with a taste similar to spinach. Find the leaves in Asian grocers and greengrocers.

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