Gluten Free Thai-Style Prawn and Salmon Soup
"Delicious, Healthy and Low Calorie"
Serves 4 | Prep Time 15 minutes | Cook Time 20 minutesWhy I Love This Recipe
I found a whole pile of old recipes and came across this one. As luck had it, I had brought a whole salmon a week earlier, filleted it and froze it in portions. So I decided to retry an old favourite. I had also made deep fried breaded prawns on New Years Eve for a treat for my household and used the shells and heads to make stock for this recipe. As a result the stock isn't clear and I needed to add more salt and a splash of fish sauce. Delicious though!
Not all my old recipes have made it onto Bakespace as my tastes have changed over the years and I now like things much more spicy, however this one is a keeper.
Not only is this delicious, it is also healthy, low fat and low calorie. It isn't cheap (I calculated £1.50 a portion, however I saved money on the salmon by bulk buying) It would be ideal for a dinner party or for a special treat.
Ingredients You'll Need
1.2 litres gluten free fish stock
1 lemon grass stalk, split lengthways
Rind and juice of half a lime
1 inch/2.5cm fresh ginger grated (about 1-2 tablespoons)
1 red chilli, chopped finely (keep the seeds if you want heat!)
1/2 onion, chopped
200g prawns
2 salmon steaks, skin removed and chopped into bite sized pieces
2 tablespoons chopped fresh coriander leaves (Which I forgot!)
Salt and pepper to taste
Directions
Combine stock, lemon grass, lime rind, ginger, onion and chilli. Bring to the boil and simmer for 10-15 minutes.
Add salmon, prawns and lime juice and cook for about 1 minute until they are cooked through. (if you are using uncooked prawns, they will go pink)
Add coriander leaves and check seasoning and serve.
Pairs Well With
Gluten free toast.
