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Light coconut soup with salmon in Thai
THAI COCONUT SOUP WITH SALMON This Thai coconut soup is easy, but at the same time, and satisfying. Its delicate taste will satisfy even your children. It is absolutely not difficult to prepare and rich in proteins. Spend a little time and treat yourself and your close Eastern dish.
Ingredients:
For the soup:
Preparation:
1. In a large saucepan, combine the broth, lemongrass, coriander stalks (not leaves!), a paste of chili and garlic, galangal or ginger and lime zest. Bring the mixture to a boil over medium heat, cover and cook on low heat for 20 minutes.
2. Mix the mushrooms, coconut milk, dried garlic and coconut sugar in a large measuring Cup. Leave to the side.
3. Once the broth is ready, strain it and discard the lemongrass and stems.
4. Pour the broth back into the pot and add the coconut milk mixture. Stir and cook on medium heat for 5 minutes until the mushrooms are soft.
5. Take 4 salmon fillets. Preheat oven and skillet with 1 tbsp oil. In a pan place the fillet (skin side down) for 2-3 minutes (3 if you have a large piece). Then place the fish in the oven and bake for 4 minutes (until tender).
6. Ladle the soup into bowls. Place the fish. Enjoy!
Cook with love!
photo Foolproof Living
P. S. And remember, only by changing their consumption — together we change the world! ©
Source: online-detox.com/articles/112163-legkiy-kokosovyy-sup-s-lososem-po-tayski
Ingredients:
For the soup:
- 6 cups vegetable broth
- 2 tbsp lemongrass
- 1 bunch of coriander, separate the leaves from the stems
- 2 teaspoons paste of chili and garlic
- 2 tbsp galangal (or substitute 2 teaspoons of minced ginger)
- Zest of 1 small lime
- 2 cups sliced shiitake mushrooms
- 2 cans coconut milk
- 1 tablespoon coconut sugar
- ½ Teaspoon garlic powder
- 4-6 servings of salmon
- the slices of lime
- cilantro leaves, chopped
Preparation:
1. In a large saucepan, combine the broth, lemongrass, coriander stalks (not leaves!), a paste of chili and garlic, galangal or ginger and lime zest. Bring the mixture to a boil over medium heat, cover and cook on low heat for 20 minutes.
2. Mix the mushrooms, coconut milk, dried garlic and coconut sugar in a large measuring Cup. Leave to the side.
3. Once the broth is ready, strain it and discard the lemongrass and stems.
4. Pour the broth back into the pot and add the coconut milk mixture. Stir and cook on medium heat for 5 minutes until the mushrooms are soft.
5. Take 4 salmon fillets. Preheat oven and skillet with 1 tbsp oil. In a pan place the fillet (skin side down) for 2-3 minutes (3 if you have a large piece). Then place the fish in the oven and bake for 4 minutes (until tender).
6. Ladle the soup into bowls. Place the fish. Enjoy!
Cook with love!
photo Foolproof Living
P. S. And remember, only by changing their consumption — together we change the world! ©
Source: online-detox.com/articles/112163-legkiy-kokosovyy-sup-s-lososem-po-tayski
