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Spicy Style Salmon & Noodle Soup

 

What you need:

1 red chilli, roughly chopped

2 garlic cloves, roughly chopped

25g root ginger, peeled and roughly chopped

15ml ground coriander

60ml (4tbsp) sesame oil

250g skinned salmon fillets

Juice of 1 lemon

1 stick lemongrass

400 ml  Coconut Milk

2.8 ltr water

100g  Asian Fond

350g mangetout, sliced

250g carrot, cut into matchsticks

250g red pepper, cut into matchsticks

150 g fine rice noodles, broken into short pieces

What you do:

Place the first 5 ingredients into a blender and process to a coarse paste.

Slice the salmon into 1cm pieces and marinate in the lemon juice for 2-3 minutes. Drain and set aside.

Meanwhile fry the paste in a large pan for 1 minute with the lemongrass stick. Stir in the coconut milk, water and fond. Bring to the boil and simmer for 10-15 minutes, stirring occasionally.

Remove the lemongrass. Stir in the salmon, mangetout, carrot, red pepper and noodles and simmer for 3-4 minutes before serving garnished with chopped peanuts

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