Lemongrass Soup with Salmon
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 40 mins |
| Total Time | 50 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 ml coconut milk
- 1 bunch lemongrass
- 1 lime (s)
- 1 shallot (s)
- 2 cm ginger root
- 200 g salmon
- some vegetable broth
- Butter, cold
- 1 clove garlic
- salt and pepper
- Chilli powder
- turmeric
- Curry paste
- Chives, for garnish
Print Recipe
Pin Recipe Instructions
- Cut the lemongrass and ginger into slices, finely dice the shallot. Sweat lemongrass and shallots in a little vegetable stock, add ginger and deglaze with coconut milk, reduce the heat and let stand on a low level for about 30 minutes, season with salt, chilli, curry paste and turmeric.
- Sear the salmon in a pan with garlic and set aside.
- Pass the soup through a sieve and bring to the boil again briefly. Just before serving, refine with lime juice and mix with the cold butter.
- Add salmon to the soup and garnish with chives.
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