Summary

Ingredients

• 2 onions)
• 2 cloves garlic)
• 750 g potatoes, waxy
• 250 g carrot (s)
• 4 tablespoon olive oil
• 1 liter vegetable stock, instant
• 4 salmon fillet (s) approx. 125 g, fresh or frozen
• 400 ml coconut milk, unsweetened, from a can
• 200 g peas, very fine, frozen
• 1 dash Tabasco
• Salt and pepper, more colorful, freshly ground
• Lime juice
• Oyster sauce or fish sauce
• Parsley, smooth, fresh

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Instructions

1. If frozen salmon is used, first let it thaw in the refrigerator.
2. Peel the onions and garlic and dice both very finely. Peel the potatoes and carrots and cut into 1 cm cubes.
3. Heat the olive oil in a sufficiently large saucepan and let the onion and garlic cubes change color. Add the potato and carrot cubes, fry them briefly and deglaze with 1 liter of hot vegetable stock (I always use organic vegetable stock powder without additives). Let it simmer for about 12-15 minutes.
4. In the meantime, cut the salmon fillet into bite-sized cubes. Add to the soup with the coconut milk and peas and bring to the boil again. Let it steep for about 5 - 7 minutes at a low temperature, until the peas are soft and the fish is cooked through. Season with a splash of Tabasco, salt and freshly ground pepper and season with one or two splashes of lime juice.
5. If you like, you can also season the soup with a small splash of oyster or fish sauce (from the Asian market). Decorate with freshly plucked flat-leaf parsley and serve immediately. The soup is very easy to make and quick to make.
6. You can also vary and use white fish fillet or pieces of chicken breast instead of salmon or wild salmon. If you prefer a cream soup, puree the soup before adding coconut milk, peas and fish.