Salmon & coconut cream noodle soup

Salmon & coconut cream noodle soup


The ingredient of Salmon & coconut cream noodle soup

  1. 4 cups (1 litre) Massel chicken style liquid stock
  2. 450g rice noodles
  3. 5cm piece fresh ginger, peeled, shredded
  4. 1 cup (250ml) Ayam light coconut cream
  5. 300g salmon fillets, cut into 2cm pieces
  6. 1 bunch baby bok choy, leaves separated
  7. 150g sliced button mushrooms
  8. 1 tablespoon fish sauce
  9. 1 lime, juiced
  10. Fresh coriander leaves, to serve

The instruction how to make Salmon & coconut cream noodle soup

  1. Bring the stock to the boil in a large saucepan.
  2. Meanwhile, 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/100 per cent power for 4 minutes.
  3. Add ginger to stock. Reduce heat to low and simmer for 7 minutes. Whisk in coconut cream. Add salmon, bok choy and mushrooms. Cook for 3 minutes. Stir in fish sauce and lime juice.
  4. Divide the noodles among serving bowls. Ladle the stock mixture evenly over the noodles. Top with coriander leaves. Serve immediately.

Nutritions of Salmon & coconut cream noodle soup

fatContent: 293.97 calories
saturatedFatContent: 12 grams fat
carbohydrateContent: 8 grams saturated fat
sugarContent: 39 grams carbohydrates

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