Dean cooks this delicious and oriental-style prawn and salmon soup for a light and healthy lunch.
200g salmon fillet skinned and diced 1cm pieces
200g raw prawns shelled
200g oyster mushrooms sliced
1 thumb sized piece ginger peeled
1-2 red chillis deseeded
1 onion peeled and roughly diced
4 cloves garlic peeled
1 stick of lemongrass
1 litre chicken stock
1 tbs brown sugar (or palm sugar if you can get it)
1 tbs fish sauce
Juice 1-2 limes
6 spring onions finely sliced
Fresh mint for serving
1. Place the ginger, chilli, garlic, onion and fish sauce into a small blender and blitz to make a fine paste. Bash the lemongrass and add to the pan along the paste and fry in some vegetable oil for 3-4 mins over a med heat.
2. Add the stock and bring to the boil, add the sugar then reduce the heat to a simmer and cook for 10 mins.
3. Add the mushrooms to the stock and cook for 2-3 mins then add the salmon and prawns then cook until the prawns are just pink, this should take around 3-4 mins, squeeze in the lime juice to taste.
4. Ladle into bowls then garnish with fresh mint and sliced spring onion and some more chilli if you like it hot!
Calories per serving: 211
Fat per serving: 8g