Exotic salmon and coconut soup

Ingredients for 6 servings:

• 1 onion(s)
• 3 garlic cloves
• 20 g fresh ginger
• 1 chili pepper(s), green
• 3 spring onions
• 1 stalk(s) lemongrass
• 1 tbsp coconut oil
• 600 ml vegetable stock
• 400 ml coconut milk
• 500 g salmon fillet(s) or wild salmon fillet
• 400 g broccoli
• 1 tbsp fish sauce
• ½ lime(s), organic
• some chili powder or flakes
• a few stalks of coriander

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Peel and finely dice the onion, garlic cloves, and ginger. Halve the chili pepper lengthwise, deseed it, and cut it crosswise into thin strips. Finely slice the cleaned spring onions. Flatten the washed lemongrass slightly, then quarter it. Heat the oil in a saucepan or large frying pan/wok and sauté the chopped onion and garlic cloves for about 2 minutes over medium heat, stirring occasionally. Add the spring onions, chili pepper, ginger, and lemongrass quarters, and sauté for another 2 minutes, stirring occasionally. Then add the vegetable stock and coconut milk, bring everything to a boil, and then simmer over low heat for 15 minutes. Meanwhile, trim the broccoli and cut it into small florets. Cut the salmon fillet into roughly 2cm cubes. Remove the lemongrass from the soup. Season the soup with chili powder or flakes, fish sauce, lime zest, and lime juice, and stir to combine. Now add the broccoli florets and sliced ​​salmon fillet. Simmer over low heat for 4 to 5 minutes until cooked through. Remove the soup from the heat and serve. Sprinkle with some chopped cilantro. You can watch the recipe video here >> https://goo.gl/2drnQS 420 kcal per serving