Asparagus Coconut Soup
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g salmon fillet (s)
- Lemon juice
- 300 g asparaus, reen, cooked
- 250 ml vegetable stock
- 1 lemon (s), including the juice
- 1 lime (s), which the juice
- 1 chilli pepper (s), red
- 100 g suar snap peas
- 100 ml white wine
- 800 ml coconut milk
- Lemon balm
- salt and pepper
- sugar
Print Recipe
Pin Recipe Instructions
- Cut the salmon fillet into cubes. Drizzle with lemon juice, salt and pepper. Chill for about 10 minutes. Clean the asparagus and cut into pieces. Heat the vegetable stock, lemon and lime juice. Simmer the asparagus for approx. 10 minutes.
- Halve the chilli pepper, cut into thin strips. Halve the snow peas. Add both. Pour in the wine and coconut milk. Season to taste with salt, pepper and sugar. Let the fish cubes simmer for about 5 minutes. Serve garnished with lemon balm leaves.
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