Thai fish soup

This gorgeous dish has a lovely exotic vibe about it, is a doddle to make, plus it’s light and bursting with nutrients. Does it get much better?

INGREDIENTS

1 stalk fresh lemongrass

light olive oil, for cooking

1/2 red onion, finely chopped

1 garlic clove, finely chopped

1 cm piece fresh root ginger, peeled and finely chopped

2 kaffir lime leaves

400ml canned coconut milk

2 salmon fillets, skinned and cut into 2 cm cubes

180g prawns, cooked

handful baby spinach leaves

100g snow peas

1/2 lime, juiced

handful fresh coriander leaves, torn

1 red chilli, thinly sliced, (optional)

METHOD

Bash the whole lemongrass stalk with something heavy, such as a rolling pin, to release the fragrant oils. Heat a little olive oil in a large pan, add the onion, garlic, ginger, kaffir lime leaves and lemongrass and cook gently for 4–5 minutes, or until the onion has softened.

Add the coconut milk and 150 ml water, and cook at a slow simmer for 15 minutes. Add the salmon and continue to simmer until it is cooked – about 5 minutes.

Add the prawns, spinach and snow peas and simmer for 2 more minutes. Squeeze in the lime juice, add the torn coriander and chilli, remove the lemongrass stalk and lime leaves – and you’re ready to serve. It’s great with a side salad, or perhaps some noodles. You could add these to the soup along with the salmon (check the cooking time on the packet).

GOOD FOR

Joints & bones: Arthritis

Mental health & nervous system: Anxiety, Depression

Heart & circulation: High cholesterol, High blood pressure

Digestive system: Bloating, Crohn’s disease

Reproductive & urinary systems: Problematic periods

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