Salmon Coconut Soup

Salmon Coconut Soup

  • Préparation

    Prep time: 20 minutes

  • Cuisson

    Cooking time: 23 minutes

  • Portions

    Servings: 4 servings




  • Preheat oven to 205 °C (400 °F).

  • In a saucepan, heat the oil over medium heat. Sauté onion, ginger and garlic for 1 to 2 minutes.

  • Add the mushrooms and continue cooking for another 2 minutes.

  • Pour the HAIKU Coconut Milk and the vegetable stock, and bring to a boil. Add the lemongrass stalks, fish sauce, Thai chili pepper, brown sugar and lime juice. Salt, and simmer for 18 to 20 minutes on low-medium heat.

  • Meanwhile, place the salmon cubes on a baking tray lined with parchment paper. Sprinkle with lime zest and salt. Grill for 10 to 12 minutes.

  • Rince the HAIKU Konjac Vermicelli under cold water. Drain.

  • Rincer les Vermicelles Konjac HAIKU à l’eau froide. Égoutter.

  • Add the salmon and vermicelli in the saucepan containing the soup. Heat for 2 to 3 minutes.

  • When ready to serve, garnish with coriander leaves.