If you need to whip up lunch in a hurry, this Thai-style seafood noodle soup is both speedy and slurpy
• 2 bundles soba noodles
• 1 lemon grass stalk
• 1/2 red onion, finely chopped
• 1 garlic clove, finely chopped
• 1cm root ginger, peeled and finely chopped
• 2 kaffir lime leaves
• 1 tablespoon olive oil
• 400g canned coconut milk
• 2 salmon fillets, skinned and cubed
• handful spinach
• 2 handfuls cooked prawns, deveined if necessary
• 1/2 lime, juiced
• handful coriander leaves, torn
1 Place the soba noodles in a saucepan, top with boiling water and allow to simmer for about 12 minutes, until the noodles are soft. Set aside.
2 Bash the lemon grass stalk with something heavy, such as a rolling pin, to release all the fragrant oils. Add it to a pan with the onion, garlic, ginger and kaffir lime leaves and sauté in the olive oil until the onion is soft.
3 Add the coconut milk and 150 ml of water and cook on a slow simmer for 15 minutes.
4 Throw in the salmon and the spinach leaves and continue to simmer until the salmon is cooked (about 10 minutes). Add the prawns.
5 Drain the soba noodles. Divide them between two bowls, top with the soup, squeeze in the lime juice and add the coriander.
Recipe courtesy of Dale Pinnock, extracted from Anxiety & Depression. © Quadrille Publishing.