Thai coconut soup with salmon, ginger, and lemongrass from Salmon: A Cookbook by Diane Morgan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Laura on April 20, 2013

    Pg. 72. This was really good! I couldn't find Yellow curry paste, so I used Green curry paste instead and changed the amounts: 1 TBS each of both red and green curry pastes. This was considerably more paste than the recipe called for, but it made for a spicy and flavorful soup and was not overwhelming at all. I cooked the entire 6 oz. of rice noodles called for, but only added about 1/3 of them to the soup -- it just seemed like more would be too much. I would gladly make this again. Next time I would probably make it with a white fish like halibut.

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