recipes
Poached salmon with coconut and galangal soup
Serves: 2
Ingredients
- 475ml chicken stock
- 250ml coconut milk
- Pinch of Salt
- A little palm sugar
- 2 coriander roots
- 1 bird’s eye chillli
- 1 stalk lemongrass
- 80g galangal
- 2 Kaffir lime leaves
- 100g wild mushrooms
- 250g salmon
- 2 tbsp fish sauce
- 1 tbsp fresh lime juice
- 1 tbsp coriander leaves
Method
In a large saucepan, combine stock with the coconut milk and simmer. Add a pinch of salt and palm sugar. Bruise the coriander roots, birds eye chilli, lemon grass. Add the Stock with the galangal and lime leaves. Simmer for 5 minutes. Add the Salmon and poach for 6-7 minutes. It has to be pink in the middle. Serve with chopped coriander and lime juice.
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