A delicate coconut soup with salmon and shrimp 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!
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