salmon corn coconut soup

hot flash cook

Hot Flash Cook Salmon Corn Coconut Soup

serves 4

ingredients

• 1 tbsp extra-virgin olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups Salmon Stock

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• 1 lb salmon fillet, skin removed, cubed

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• 2 cups fresh or frozen corn kernels
• 1 can (14 oz) light coconut milk (5–7% fat)
• 2 tbsp fish sauce
• 1 tbsp lime juice
• 1 tsp salt
• 1/2 tsp white pepper
• 2 scallions, chopped
• Fresh cilantro, optional

method

1. Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté until soft, about 5 minutes.
2. Pour in Salmon Stock and bring to a simmer.
3. Add salmon pieces and corn. Simmer gently for 8–10 minutes until salmon is cooked through.
4. Stir in light coconut milk, fish sauce, and lime juice. Heat through without boiling.
5. Season with salt and white pepper to taste.
6. Ladle into bowls and garnish with scallions and cilantro.