Spicy salmon and Thai coconut and coriander broth

A little taste of the Orient in a bowl. Serves 4. Preparation and cooking time: 30 minutes.


  • 700g (28oz) Scottish salmon fillets, cut into medium sized pieces (1″/3cm)
  • 1 tbsp olive olive
  • 1 clove garlic, crushed
  • 1 piece of fresh lemon grass finely chopped
  • 2 red chillies, finely chopped and deseeded
  • 1 medium onion, chopped finely
  • 1 litre (30 floz) fish stock
  • 200ml (6 floz) light soy sauce
  • 100ml (4 floz) Thai fish sauce
  • 25g (1 oz) sugar
  • 1kg (40 oz) packet of Chinese rice noodles, fresh or alternatively plain noodles
  • 1 x 400g (16oz) can of coconut milk
  • One bunch of coriander, finely chopped
  • Spring onions, finely chopped for garnishing


  1. Place the noodles into a large pan of boiling water. Leave to soak for 3 minutes, drain and leave on one side.
  2. Heat the oil in a large saucepan. Fry the garlic, lemon grass, chillies and onion without colouring.
  3. Add the fish stock and bring to the boil.
  4. Add the soy sauce, Thai fish sauce and sugar. Then add the salmon and poach until cooked.
  5. Add the noodles and coconut milk and simmer for 2 minutes.
  6. To finish, check the seasoning and add the chopped coriander and spring onion.
  7. To serve, divide the broth between four bowls and sprinkle with chopped coriander.

Nutritional Information

  • Fat content: 39.7g
  • Carbohydrate (energy): 45.5g
  • Kilocalarie: 721
  • Omega-3 fatty acids: 3.4g

All values are for one serving using listed ingredients.