Curried Salmon Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 7 oz. package of rice-stick noodles
1 tbsp. canola oil
1 shallot, thinly sliced
1 tbsp. plus 1 tsp. finely grated ginger
1 tbsp. red curry paste (plus 1 tsp. more for very spicy)
2 c. cashew, almond, soy or 2% milk
3 c. vegetable stock
4 tbsp. fish sauce
1-1/2 limes, juiced
1 tbsp. light brown sugar
12 oz. skinless salmon cut in 12 pieces (I add more)
6 oz. snap peas or snow peas
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Directions: |
Directions:Bring a large pot of water to boil, add noodles and turn off heat. Let stand 5 minutes or until tender. Drain and rinse in a colander under cold, running water. Cover with damp paper towel.
Heat oil in a pot over medium heat. Add shallot and stir fry until soft. Add ginger and curry paste and stir fry one minute. Add milk and vegetable stock and bring to a boil.
Lower heat to medium and simmer for 10 minutes. Add fish sauce, lime juice, sugar and salmon. Cover partially and simmer until fish is about cooked through (4-5 minutes). Add peas and cook another minute.
Rinse noodles with hot water, drain. Divide among 4 deep soup bowls and ladle hot soup on top. |
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Number Of
Servings: |
Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: I actually put the noodles in the soup because I was eating alone. Great as leftovers. Rice noodles, red curry paste and fish sauce can be found on Amazon.com if you can't find in the local grocery store.
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