Thai Coconut Soup
Ingredients
- 2 lime lime zest and juice
- 2 Tbsp extra virgin olive oil
- 1 red chili red chili
- 4 clove garlic
- 1/2 Tbsp ginger
- 1 coriander fresh coriander
- 2 Tbsp fish sauce
- 1 1/2 Tbsp sugar
- 1/4 cup carrot
- 1 can coconut milk
- 2 cup chicken broth
- 1 pack thin vermicelli noodles
- 2 salmon salmon fillets
- 1 bunch watercress
Instructions
- Combine lime zest and juice, olive oil, chili, garlic, ginger, coriander, fish sauce, and sugar in a blender or food processor. Blend until smooth.
- In a pot, bring chicken broth and carrot to a boil. Add the blended mixture and coconut milk. Simmer for 10 minutes.
- Cook vermicelli noodles according to package directions. Drain and set aside.
- Divide noodles among bowls. Pour soup over noodles. Garnish with watercress and serve immediately.
