Prepare the Thai broth (check the recipe).

If using frozen shrimp, first thaw them in cold water. Clean and peel the shrimp (they can be left with tails, and if they have shells, it is worth adding them to the broth preparation). Clean the salmon, remove the skin and cut into about 2 cm pieces.

Peel and press the garlic through a crusher or finely chop. Wash, peel and grate the ginger on a fine grater. In a saucepan, place coconut oil, curry paste (e.g., red or tom yum), garlic, ground lemongrass (about 1 teaspoon), and ginger. Fry for about 2 minutes over medium heat, constantly stirring and crushing the paste with a spatula.

Once the ingredients combine and start to smell intense – pour hot Thai broth. Add fish sauce and soy sauce and bring to a boil. Then add the salmon and shrimp. Cook for about 5-7 minutes.

Pour in the coconut milk and bring to a boil again. At the end, add the juice squeezed from the lime/lemon and sweetener. Mix well.

Serve on a plate and optionally garnish with fresh coriander/parsley leaves and chili slices.