Thai or fish for Friday’s dinner Get the best of both in this tasty dish. Weve added rice and flakes of succulent salmon to this much-loved coconut soup.
- Combine the stock, coconut cream, mushroom, ginger, basil, lemongrass, lime juice, brown sugar and fish sauce in a saucepan over medium-high heat. Bring to boil, stirring occasionally. Reduce heat to low.
- Add salmon. Simmer gently for 6 minutes for medium or until cooked to your liking. Transfer to a plate. Set aside for 2 minutes to rest. Remove skin. Flake into large pieces.
- Meanwhile, stir in rice and pak choy stems for 1 minute or until stems are tender crisp. Stir in leaves for 1 minute or until just wilted and rice is tender. Discard lemongrass and basil stem. Divide soup among bowls.
- Top with salmon, chilli, coriander and basil.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set