Coconut Seaweed & Salmon Soup

Ingredients

Soup base

• 6 teaspoons Nori Flakes

• 1 red onion, roughly chopped

• 15cm piece of spring onion, roughly chopped

• 2cm piece of fresh ginger, roughly chopped

• ½ teaspoon Coconut Sugar

• 2 cloves of garlic, roughly chopped

• 5cm piece of lemon grass, halved lengthways and roughly chopped

• ½ cup roughly torn, fresh basil leaves

• 1 teaspoon sesame oil

• 1 teaspoon rock salt

• 1 large red chilli, roughly chopped (optional)

Soup

• 1 tablespoon vegetable, coconut or peanut oil

• 270ml coconut milk

• 2 cups fish stock (use vegetable stock for a vegan alternative)

• 1 salmon fillet, cut into large cubes (use tofu for a vegan alternative)

• 6-8 shiitake mushrooms, some sliced and some left whole

• 1 bunch bok choy, quartered length ways

• ¼ green capsicum, finely sliced

• 220 grams Hokkien noodles (use rice noodles to keep the soup gluten free)

To serve

• 1 cup Dulse Leaf

• Sprigs of fresh mint

• 2 teaspoons unsalted peanuts

• Finely sliced red chilli (optional)