Oriental salmon & noodle soup

Oriental salmon & noodle soup

This soup is a meal in a bowl. You could replace the salmon with white fish or prawns for a change

By , 21 September 2015

(2 votes)

Oriental salmon & noodle soup

  • 30 Mins

  • Serves: 4

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Nutritional Info
Each 368g serving contains

  • Energy

    1745KJ

    417KCAL

    21%

  • Fat

    20.7g

    med

    30%

  • Saturates

    8.1g

    high

    41%

  • Sugars

    8.7g

    low

    10%

  • Salt

    2.70g

    high

    45%
of your reference intake.
Typical energy values per 100g: 474kJ/113kcal.
Ingredients
  • 1 garlic clove, chopped
  • 1 lime, juice and zest of
  • 2 level tsp sugar
  • 1.5cm piece root ginger, peeled and chopped
  • 400g pack salmon fillets, skinned and cut into bite-sized cubes
  • 400g reduced-fat coconut milk
  • 2 tbsp Blue Dragon Fish Sauce
  • 2 tbsp Amoy Low Salt Soy Sauce
  • 135g pack baby corn, halved lengthways
  • 155g pack mangetout
  • 300g pack Amoy Straight to Wok Rice Noodles
  • Coriander leaves, to serve
Method

  • Put the garlic, lime juice and zest, sugar, ginger and 600ml water in a saucepan. Cover, bring to the boil and simmer for 15 minutes. Strain and return to the pan.

  • Add the salmon to the pan with the coconut milk, fish sauce, soy sauce, baby corn and mangetout. Bring to the boil and simmer gently, uncovered, for 5 minutes.

  • Add the rice noodles, bring back to a simmer and cook for 1 minute. Serve sprinkled with coriander leaves.