Salmon and Shrimp Soup with Vegetables

Salmon and shrimp until thawed about 2 hours. Prepare all, vegetables ready for cooking, rinse and cut into very fine strips.

Peel ginger, cut into thin slices. Heat butter in a large frying pan, steam carrots, celery, onion, fennel and pepperoncino strips briefly. Douse with water, add soup, ginger and coconut milk and simmer for 8-10 minutes. Cut thawed salmon into 2 cm cubes, cut giant shrimp tails 2-3 times, add to soup after 10 min. and simmer in it for 5-7 min.

(If using the smaller, pre-cooked crevet ten, do not add them to the soup until 2 min before serving). 2-3 min before the end of the cooking time, add the bean sprouts and the lettuce strips. Season soup with saffron and perhaps pepper and salt.

Garlic mayonnaise. The giant shrimp tails can be substituted with shrimp as well.

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