Thai salmon and shrimp soup

The lemongrass and fresh coriander are the real stars here, giving the broth a wonderfully ethereal and graceful quality and filling the nostrils with an aromatic, fresh scent. Also gorgeously elegant, low in fat, quick to prepare and highly nutritious, this soup is an absolute must. This recipe serves four.

Pak choi isn't every child's favourite vegetable. Instead, blanch mange tout beans or a vegetable they like and when serving them the soup, keep the pak choi on the side and add in the other vegetables.

INGREDIENTS

1/2 large pack rice noodles
2 cubes chicken stock
7-8 cms (3 inches) lemon grass
300g salmon fillet, skinned and boned
150g large shrimps, cooked and shelled
2 small pak choi
A large handful of coriander, coarsely chopped
Pepper

Busy: 10 min. Total prep time: 20 min

Re-hydrate the noodles by soaking them for 5 minutes in a bowl filled with cold water. When ready, drain and reserve.

In a large pan, bring to the boil 1.5l water with the crumbled stock cubes (or 1.5l fresh stock).

While the water is heating up, slice the lemongrass finely. Dice the salmon into 1 inch cubes and cut each cube into two strips.

Wash the pak choi leaves and cut them in half lengthways.

Once the stock is boiling, add the noodles, salmon, pak choi and lemongrass. Bring back to the boil and add the shrimps and coriander. Grind a good sprinkle of pepper, cook for another 30 seconds and take off the heat.

Adjust the seasoning if needed and serve immediately.

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13 August 2010