Salmon and Turmeric Soup

You will need

1 spring onion/scallion, sliced
2.5cm/1in fresh root ginger, cut into julienne strips
1⁄2 lemon grass stalk, finely chopped
1.5ml/1⁄4 tsp ground turmeric
5ml/1 tsp olive oil
5ml/1 tsp sesame oil
Pinch of dried chilli flakes
100g/3 3⁄4oz salmon, roughly cut into 2.5cm/1in squares
185ml/6 1⁄2fl oz/generous 3⁄4 cup stock
5ml/1 tsp lime juice
Fresh coriander/cilantro sprigs, to garnish

300ml/1⁄2 pint mug


1 Combine all the ingredients except the stock, lime juice and coriander in a mug and microwave covered for 1 minute.

2 Add the stock and lime juice, gently combine the ingredients and microwave uncovered for 45 seconds.

3 Garnish with the fresh herb.

Chef's notes

- If you are using hot stock then you may not need to microwave for a second time.

- If you don’t want your soup to be too hot (chilli heat) you can leave out the chilli altogether or sprinkle at the end of cooking so you have pockets of heat as opposed to the whole soup being the same level of spiciness.

Recipe taken from Theo Michaels’ latest cookbook, Microwave Mug Soups, published by Lorenz Books, £10, November 2017, available online and in all good bookshops.