Thai Fish Soup 340 Cals

1 stalk lemon grass
olive oil
½ red onion, chopped
1 garlic clove, chopped
2 lime leaves, chopped
1 x 400g can of reduced fat coconut milk
2 salmon filets, skimmed and cubed
200g cooked prawns
baby spinach
200g mange tout
300g cooked rice noodles (but ready prepared)
½ lime, juiced
1 chilli


1. Bash the lemon grass with the back of a knife 
2. Heat a little oil in a large pan and add onion, garlic, lime leaves and lemongrass, cooking for 5 minutes when the onion should be soft
3. Add the coconut milk and 150ml water and put on a slow simmer for 15 minutes 4. Add the salmon cook for another 5 minutes
5. Add prawns, spinach, mange tout and rice noodles and cook for another 2 minutes
6. Squeeze in lime juice, coriander and chilli
7. Remove the lemongrass and lime leaves


Recipe by:
Robert Hobson (RNutr)
Registered Nutritionist
RHNutrition and hopenutrition