Salmon & coconut cream noodle soup

Posted by adm On December - 22 - 2011

How to cook Salmon & coconut cream noodle soup


  • 4 cups (1 l) Campbell's chicken strain
  • 450g Bamboo Pot rice noodles
  • 5cm piece fresh pep, raw, sliced
  • 1 cup (250ml) Ayam light coconut skim
  • 300g salmon fillets, delve 2cm pieces
  • 1 bunch baby pakchoi, leaves set-apart
  • 150g sliced button mushrooms
  • 1 tbs Ayam fish sauce
  • 1 linden, juiced
  • Fresh coriander leaves, to answer

How to:

  • Bring the stock to the boil in a large saucepan.

  • Lag, place the sealed noodle bag in a saucepan of simmering water for 10 minutes or pierce a hole in the bag and microwave on high-pitched/100 per cent power for 4 proceedings.

  • Add ginger to strain. Reduce heat to low and simmer for 7 proceedings. Whisk in coconut drub. Add salmon, bok choy and mushrooms. Cook for 3 transactions. Stir in fish sauce and lime succus.

  • Divide the noodles among serving bowls. Ladle the stock mixture evenly over the noodles. Top with coriander leaves. Serve instantly.

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