Packed with protein from the salmon and a good dose of antioxidants from the spices, this soup fills you up and is a fantastic option for a standalone weight-loss meal.
- 4 corn cobs
- 50 g butter
- 1 leek, washed, sliced
- 3 cm ginger, peeled, finely grated
- 1 L fish stock
- 2 cups water
- 400 ml can coconut milk
- 2 x 150 g packets hot smoked salmon, flaked
- 200 g green beans, halved
- 2 tbsps lime juice, plus extra halves to serve
- Prawn crackers, to serve
Spicy Coconut Paste
- 1½ cups shredded coconut
- 1 cup water
- 1 tbsp ground coriander
- 3 cloves garlic, peeled
- 2 tsps ground turmeric
- 1 fresh long red chilli, finely chopped, plus extra sliced to serve
- 1 tsp ground cumin
- 1 tsp brown mustard seeds
Arrange corn cobs on a sheet of paper towel in a microwave oven. Microwave on HIGH (100 per cent) power for 5 mins. Set aside for 2 minutes. Remove husks and silks. Using a large knife, remove kernels. Set aside.
Meanwhile to make spicy coconut paste; in a small food processor, pulse all ingredients until a paste forms.
In a large saucepan, melt butter on high. Saute coconut paste, leek, and ginger for 4 to 5 mins until fragrant. Add stock, water and and corn kernels. Bring to boil.
Reduce heat to medium. Simmer, covered, for 20 mins.
Using a hand held stick blender, process soup until smooth. Stir in coconut milk and bring to boil. Season.
Add salmon and green beans to soup. Simmer for 2 to 3 mins. Stir in lime juice. Serve soup with prawn crackers, extra chilli and lime wedges.
TIP: You can use any firm flesh fish of choice or prawns.
Recipe & Photo: Woman’s Day / BauerSyndication.com.au