Salmon And Prawn Soup With Red Onion And Shrimp Paste

  • 2 teaspoons rapeseed oil
  • 3 large garlic cloves, chopped finely
  • 1 large red onion, sliced
  • 2 salmon fillets, cut into thick chunks
  • 2 fresh tomatoes, diced
  • 1 x 400g tinned tomatoes
  • 1 - 2 tablespoons shrimp paste
  • 2 tablespoons Waitrose Thai Mix (a blend of lemongrass, garlic, coriander and chilli)
  • 200g raw king prawns
  • 3 spring onions, chopped
  • 1 tablespoon of fresh coriander
  • Salt to taste

  • Heat the oil in a pot.  Add garlic and onions and saute until softened.
  • Add salmon pieces and cook over high heat to seal the edges.
  • Add tomatoes.  If you have plenty of tomatoes at home, then skip the can and add another 2 or 3 fresh tomatoes.
  • Add 400ml of water and bring to boil.
  • Stir in the shrimp paste and Thai Mix.  A tablespoon can be plenty so always taste before you add more.
  • Allow to cook for 10 minutes then add the prawns.  Cook for a further 5 minutes or until the prawns have changed to a pink colour.
  • Add spring onions and serve with fresh corriander.
  • Season with salt if desired.