Coconut Basil & Lime ‘Noodle’ Broth with Seared Salmon


Coconut Basil & Lime ‘Noodle’ Broth with Seared Salmon

Portions 1 Serving
Cook Time 30 minutes
Total Time 30 minutes


  • 75 g of salmon fillet
  • 1 TSP Coconut oil
  • 1 Tbsp fresh ginger
  • 1 clove garlic
  • 1/2 Stick lemongrass
  • 25 g fresh basil
  • 100 ml reduced fat coconut milk
  • 100 ml Water
  • 1 Tbsp fish sauce
  • 1 lime
  • 35 g Pak Choy
  • 1 packet Eurodiet Konjac Pasta
  • 5 g fresh coriander


  • Peel the fresh ginger and garlic and grate both into a paste and set aside.
  • Peel the tough outer layer of the lemongrass and then roughly chop.
  • In a pan on a medium to low heat, place half of the coconut oil and allow to melt and slowly heat up
  • Add the grated ginger & garlic and chopped lemongrass and allow to gently cook (you don’t want to do this on too high heat as the garlic and ginger may burn)
  • To the same pan add the basil and allow to wilt.
  • Once the basil is just wilted, add the coconut milk, water, fish sauce and the zest & juice of a lime.
  • As soon as it’s simmering, turn off the heat, allow to cool and then blend (you can use a stick blender, a nutribullet or any gadget you have that will blend liquid).
  • Taste to check there's a good balance, the salt is coming from the fish sauce and the acidity is coming from the lime. If you think it needs more of either then add a little extra.
  • Heat the remaining coconut oil in a pan over medium heat. When the pan is at the right temperature, lay the salmon skin down and fry it until crispy.
  • The meat of the salmon takes on a lighter shade of pink and the skin becomes crispy. At this point, turn the salmon over.
  • Now increase the temperature of the simmering broth, let the konjac noodles drain off, then add them and heat everything carefully. Konjac noodles have a firmer consistency and need to be cooked longer than ordinary noodles to achieve a softer consistency.
  • Keep an eye on the salmon and flip it again so that the skin becomes very crispy.
  • Add the Pak Choy to the pan with the salmon. and sprinkle with a pinch of salt. Move the pak choy around in the pan so it doesn't get caught and burn until it's done. Pour the noodles and broth into a bowl, place the salmon and pak choy on top and sprinkle fresh coriander over the dish.
  • Serve immediately
Calories: 346kcal
Course: Main Course
Cuisine: Italian
Keyword: Keto-pasta, Keto-spaguetti
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