'The combination of sweet corn and poached salmon is a real treat. A dashi broth is used here, but you can use vegetable stock instead.' - Emily Ezekiel in her book Soup Meals .
Ingredients
2 ears of corn
2 tablespoons coconut oil
2½-inch (6 cm) piece gingerroot, cut into matchsticks
1 red chile, sliced
2 garlic cloves, sliced
4 makrut lime leaves
Scant 3 cups (700 ml) Dashi Broth
7 ounces (200 g) skinless salmon, cut into bite-size chunks
1 large handful of spinach leaves
2 scallions, sliced on the bias
1 large handful of Thai basil
Method
Husk the corn and slice the kernels from the cob. Set aside.
Add the oil to a medium saucepan and place over medium heat. Add the ginger, chile, and garlic and fry until golden and crisp.
Add the lime leaves and broth, then reduce the heat to a simmer. Add the salmon and cook for 5 minutes. Add the corn and spinach and cook for another 5 minutes.
Ladle into bowls and top with sliced scallions and Thai basil.
Store/Make It Vegan
Keep any leftovers in an airtight container in the refrigerator for up to three days. For best results, reheat over medium heat until hot.