Coconut Seaweed & Salmon Soup

Directions

1. In a mortar and pestle (or hand blender with attachment), pound all of the soup base ingredients together into a fine paste.

2. In a large saucepan, add the oil and bring to a medium heat. Once hot, add the base paste to the pot.

3. Fry the base paste for 1-2 minutes or until fragrant.

4. Add the coconut milk and stock. Slowly bring to a simmer and allow to cook for 3-5 minutes.

5. Meanwhile, in a separate bowl, cover the noodles with boiling water and allow to sit for 3-5 minutes, or until cooked.

6. Add the salmon to the soup pot and cook for 1 minute, before adding the bok choy, mushrooms and capsicum.

7. Cook for a further 2-3 minutes, or until the salmon is almost cooked through and the thick part of the bok choy is just tender.

8. Place the noodles in a bowl and ladle the soup over the top, flaking the salmon a little with a fork.

9. Tuck the Power Super Foods Dulse Leaf into the top of the soup. Dulse leaf acts as the seasoning to the soup, so add more or less according to your taste.

10. Serve with sprigs of mint, peanuts and extra chilli.