Salmon and noodles soup
1 litre of vegetables/fish stock
150grams rice noodles
1 chilli pepper cut lengthwise
1 tsp of fresh grated ginger
4 asparagus cut into thirds
2 skinned salmon fillets chunked
1 hand full of soy beans
1 chopped leek (the white part)
soy sauce
lime juice
coriander sprigs
limes cut into quarters
salt and pepper
Boil the stock in a large pan. Add the noodles, the chilli, the ginger and the asparagus cooking for 5 minutes. Add the salmon chunks, the soy beans and the leek, cooking for 2 to 3 minutes or until the fish is proper cooked. Add the soy sauce and the lime juice. Season with a pinch of salt and remove the chilli. Serve in bowls garnished with fresh corianders and the lime quarters.
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