Coconut shrimp soup with salmon
A delicate coconut soup with salmon and shrimps enriched with sugar snaps peas and basil. This is a magical soup, it's quick to make with light and tasty
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Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Ladle
- Serving bowl
Ingredients
- 400 g salmon, cut into 4 pieces
- 12 shrimps, peeled and deveined
- 200 ml coconut milk
- 1 L vegetable broth
- 250 g sugar snaps
- 100 g peas
- 6 scallions, thinly sliced
- 4 cloves garlic, minced
- 1 teaspoon minced ginger
- 12 large basil leaves
- 3 tablespoons fish sauce
- 3 tablespoons lime juice
- 2 tablespoons vegetable oil
- coriander leaves for garnish
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