This gingery salmon soup is bright and rich—a perfect follow-up to a day outdoors.
Shopping tip
When purchasing fresh salmon, ask your fishmonger to debone and remove skin for you. Prep salmon 1 pound wild salmon 1 teaspoon Himalayan salt If not already done, prep salmon by deboning and removing skin. Season with 1 teaspoon salt, and cut into 1 inch cubes. Refrigerate for 30 minutes while preparing the soup. Prep soup 3 shallots, chopped 1 tablespoon butter 4 cups chicken stock 2 cans coconut milk 1 inch ginger, grated 2 stalks fresh lemon grass ½ teaspoon red curry paste ½ teaspoon fish sauce 1 teaspoon Himalayan salt 4 ounces rice noodles 1 bunch baby bok choy, chopped In a dutch oven or soup pot, sauté shallots in 1 tablespoon butter until translucent. Add stock, coconut milk, ginger, lemon grass, curry paste, fish sauce and salt. Bring to a boil over medium heat, cook for 20 minutes. Decrease heat to low and simmer for another 5 minutes. Increase heat to medium, add salmon and simmer for 5 minutes. Add rice noodles and baby bok choy and continue simmering until rice noodles are cooked, approximately 5 minutes. Serve 1 lime, cut into wedges 2 tablespoons cilantro, chopped Ladle into bowls, garnish with cilantro and lime wedges. Preparation: 60 minutes Serves: 4
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