Sopa contundente de pescado al estilo pad thai

Ingredientes

• 2 tbsp wok oil (or other oil)
• 4 tbsp fish stock
• 1 litre water
• 200 ml coconut milk
• 300 g brown rice
• 250 g skinless salmon fillets
• 400 g wok prawns (peeled)
• 1 sachet spice paste 'pad thai'
• 3 cm fresh ginger
• 2 shallots
• 1 tsp dried coriander
• chilli flakes to taste
• 1 tsp soy sauce
• 1 lime
• 2 spring onions

Preparación

1. 1

   1. Peel and finely chop the onion and ginger. Heat a little oil in the pan and gently fry the onion and ginger until softened.2. Cook the prawns until just shy of done, then lift them out with a slotted spoon and set aside — you'll add them back at the end. Add the water, fish stock and coconut milk to the pan and stir well. Cut the lime in half, squeeze in the juice of one half, then add the paste, coriander, chilli flakes and soy sauce. Stir in the rice and leave everything to cook for 10 minutes.3. Meanwhile, cut the salmon into chunky pieces and finely slice the spring onions. Once the 10 minutes are up, add the prawns and let them cook for a further 5 minutes. Get your bowls ready and turn off the heat. Add the salmon to the pan, give everything a good stir and ladle into the bowls. It's important not to cook the salmon — the residual heat of the broth is all it needs to stay tender and silky. Garnish with the spring onions and the remaining lime wedges. Kin Khao!