Summary

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

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Instructions

1. 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.
2. Sear the salmon in a pan with garlic and set aside.
3. 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.
4. Add salmon to the soup and garnish with chives.