Gluten Free Thai-Style Prawn and Salmon Soup


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"Delicious, Healthy and Low Calorie"

Serves 4 | Prep Time 15 minutes | Cook Time 20 minutes

Why 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.


Questions, Comments & Reviews



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