#55 Thai-style salmon and brown rice soup

Quite light and refreshing, the brown ricе used is much more watery than regular rice and add to the feeling of "lightness".

Serves 6:

300 gr salmon fillets
200 ml coconut milk
1 tbsp olive oil
1 tsp lemon grass
1 tsp ginger
2 cloves garlic crushed
1 tbsp light soy sauce
1 tsp fish sauce
1 white courgette diced
1 l boiling water

250 gr brown rice already boiled


First make the broth - in a saucepan heat the oil and steam the garlic, lemon grass and ginger for a couple of minutes. Add the courgette and continue to steam for 3-4 minutes. Cover with the boiling water (or cover with the water and bring t the boil). Add the soy and fish sauces and the fish fillets. Bring to the boil. Reduce the heat and simmer for 15-20 minutes.
Serve over the cooked brown rice.