John Myers
Ingredients for 3 servings:
- 120 g onion(s)
- 20 g fresh ginger root
- 1 tbsp oil
- 2 tsp lemongrass powder or 50 g fresh lemongrass
- 1 ½ tsp turmeric powder
- ¼ tsp chili powder
- 750 ml vegetable stock
- 300 ml coconut milk
- 1 tsp salt
- 240 g spaghetti
- 360 g frozen vegetables, e.g. cauliflower, broccoli, peas, sugar snap peas
- ½ tsp pepper
- 2 tbsp lime juice
- 1 ½ tbsp coriander leaves or parsley
- 300 g salmon fillet(s), fresh
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes
Dice the onions and finely chop the ginger. Sauté both with oil in a large pot over low heat until the onions are translucent. Add the lemongrass powder, turmeric powder, and chili powder and fry briefly. If using fresh lemongrass, you’ll need to trim off both ends, discard any dried leaves, and chop the rest very finely. Add the stock, coconut milk, spaghetti, salt, vegetables, and salmon. Bring to a boil, then simmer with the lid on at low heat for 3 minutes longer than the package says the spaghetti should cook. Then cook with the lid on at a higher heat for another minute or two until the sauce is as thick as you like. Season with pepper, lime juice, and coriander/parsley. Tips: – I use spaghetti, which according to the package only needs 7 minutes. This means the cooking time is only 10 to 12 minutes. – You can use any vegetables that cook in about 12 minutes. This includes most frozen vegetables. You can also use fresh broccoli, cauliflower, peas, or snow peas. I only recommend using fresh carrots if you slice them very, very thinly; otherwise, they’ll take 20 minutes. I’d advise against using green beans (because of the phasin) and spinach (you shouldn’t reheat it). You can also use any meat or fish filling that cooks in about 12 minutes. So, for salmon, use fresh salmon, not frozen. Alternatively, thinly sliced pork or chicken strips will also work.
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