From Timo Lehto
This is such an amazing soup. The flavors are brilliant and my mouth is watering just thinking about it. It is spicy and creamy and feels wonderfully exotic. Extra bonus, it takes about 10 minutes to put together.
Serves 42 onions
1 chili (or 1 tsp chili powder)
3 Tbsp curry paste (red or green)
7 dl fish stock
1 cup coconut milk
salmon
2 Tbsp fish sauce
3 limes
linguine noodles
fresh cilantro
Saute onions, chili and curry paste until onions are soft. Add fish stock, coconut milk and boil for 2-3 minutes. Add noodles and fish sauce and just when the noodles are starting to soften, toss in the fish. Simmer until fish is cooked, then remove from heat and serve. Use lime juice and cilantro as a garnish.
2 comments:
Another yummy sounding recipe to try. I actually just made the BLT salad you posted earlier for lunch today. It was delicious!
gorgeous. so, what... you are food photographer, too? what do you NOT do, miss?
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