Salmon Pho SoupServes 2

Salmon Pho Soup

Serves 2

Immune Boosting

I love Pho its so great when you have a cold or feeling a bit run down. Packed full of healthy fats from the salmon and delicious crunchy veggies. 


  • 100g Wild Or Button Mushrooms

  • 2 salmon fillets

  • 3 Pak Choi

  • 100g Carrots

  • 1 Courgette

  • 2 Spring Onions

  • 1 Fresh Red Chilli

  • 3 Garlic Cloves

  • 40g Roasted Cashews

  • 500ml Fresh Chicken Stock

  • 1 Tbsp. Fresh Grated Ginger

  • 1 Tbsp. Tamari

  • 2 Star-Anise

  • 1 Cinnamon Stick

  • 1 Tbsp. Coconut Oil


  1. Dry the salmon with kitchen roll and season well.

  2. Crush the garlic, chop the mushrooms in half, slice the pak choi in half, finely slice the chilli and spring onions, spirialize the courgette into noodle shapes and julienne the carrots

  3. Heat the coconut oil in a pan. Throw in the garlic cloves and grated ginger and cook for 30 seconds Throw in the mushrooms and stir-fry for 2 minutes

  4. Add the fresh chicken stock, tamari, star anise and cinnamon stick. Bring to a boil, then reduce and simmer for 10 minutes

  5. In another pan heat some coconut oil or sesame oil and fry the salmon for 3 mins each side.

  6. Throw in the carrots and pak choi. Cook for a further 7 minutes then add the courgetti and turn o! the heat keeping the soup covered. Pop the salmon in the pho.

  7. Ladle the soup into two bowls and sprinkle on top of the soup with the chilli, spring onions and cashews (Note –Remove the cinnamon stick and star-anise if you encounter them! They are there to add flavour – not to be eaten!)