A delicate coconut soup with salmon and shrimps enriched with sugar snaps and basil. This is a magical soup, it’s quick to make with light and tasty flavors.
Ingredients
400 g salmon, cut into 4 pieces
12 shrimps, peeled and deveined
200 ml coconut milk
1 L vegetable broth
250 g sugar snaps
100 g peas
6 scallions, thinly sliced
4 cloves garlic, minced
1 teaspoon minced ginger
12 large basil leaves
3 tablespoons fish sauce
3 tablespoons lime juice
2 tablespoons vegetable oil
coriander leaves for garnish
Instructions
Heat the oil in a large pot over medium heat and fry the garlic with ginger. Pour broth and bring to a boil. Add the salmon, shrimps, peas and sugar snaps. Pour the coconut milk and season with fish sauce and lime juice. Cook over low heat for 5 minutes. Add the basil leaves and scallions and cook for 2 minutes more.
Serve the soup with chopped coriander. Enjoy!
