Summary

Ingredients

• 1 onion (s)
• 3 clove (s) garlic
• 20 g iner, fresh
• 1 chilli pepper (s), green
• 3 spring onion (s)
• 1 stick lemongrass
• 1 tablespoon coconut oil
• 600 ml vegetable stock
• 400 ml coconut milk
• 500 g salmon fillet (s) or wild salmon fillet
• 400 g broccoli
• 1 tablespoon fish sauce
• 0.5 ½ lime (s), organic
• some chili powder or flakes
• some coriander stalks

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Instructions

1. Peel and finely dice the onion, garlic cloves and ginger. Core the chilli pepper, halved lengthways, and cut across and into narrow strips. Cut the cleaned spring onions into fine rings. Flatten the washed lemongrass a little and then quarter it.
2. Heat the oil in a saucepan or large pan / wok and sauté the chopped onion and garlic cloves for about 2 minutes over medium heat. Stir at the same time.
3. Add spring onions, chilli peppers, ginger and lemongrass quarters and sauté for another 2 minutes while stirring.
4. Then pour in the vegetable stock and coconut milk, bring everything to the boil and then simmer over a low heat for 15 minutes.
5. In the meantime, clean the broccoli and cut into small florets. Also cut the salmon fillet into approximately 2 cm cubes.
6. Remove the lemongrass from the soup. Now season the soup with chili powder or flakes, fish sauce and lime zest and juice and stir. Now add the broccoli florets and the sliced salmon fillet. Let everything simmer for 4 to 5 minutes over a low heat.
7. Remove the soup from the stove and serve. Sprinkle with a little chopped coriander.
8. You can see the recipe video here >> https://goo.gl/2drnQS
9. 420 Kcal per serving