Recipes
Spicy Salmon Soup
A nourishing and warming Spicy Salmon Soup made from scratch with a homemade stock and fresh vegetables. Great for using up leftover salmon, this dish balances heat, spice, and comfort in one bowl.
Ingredients
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1 leftover salmon bone or salmon offcuts
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1 onion, peeled and quartered
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2 cloves garlic, peeled
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Small knob of fresh ginger, sliced
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1 red chilli, sliced (adjust to taste)
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1 stalk lemongrass, bruised
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1 tsp fennel seeds
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Water (enough to just cover ingredients)
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100–150g cooked salmon, chopped
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1 tsp massaman curry paste
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1 tsp sesame oil
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1 broccoli stem, finely diced
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A few asparagus tips or green beans, chopped
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2 spring onions, finely sliced
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1 boiled egg, halved
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100g cooked rice
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Handful of fresh coriander (leaves only)
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Extra sliced red chilli and coriander for garnish
Method
Preheat the oven to 190°C (fan 170°C). Place salmon bones, onion, and garlic on a tray and roast for 20 minutes.
Transfer roasted ingredients to a pan. Add ginger, chilli, lemongrass, and fennel seeds. Cover with water and simmer for 45 minutes.
In a separate pan, heat sesame oil. Add curry paste and diced broccoli stem. Cook until just softened.
Strain the stock into the pan with the broccoli and curry paste. Discard the solids.
Add the cooked salmon and vegetables (asparagus or beans). Simmer gently for 5–10 minutes until tender.
Stir in the cooked rice and spring onions. Add the halved boiled egg and simmer for 1–2 minutes more.
Serve hot, garnished with extra chilli and coriander. Optional: drizzle with sesame oil or soy sauce.
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