Name: Salmon & coconut cream noodle soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 1
Cuisine: asian
Ingredients: 1020.00 gm (1 litre) chicken style liquid stock; 450g rice noodles; 5cm piece fresh ginger, peeled, shredded; 250ml coconut cream; 300g salmon fillets, cut into 2cm pieces; 1 bunch baby bok choy, leaves separated; 150g sliced button mushrooms; 24.40 gm fish sauce; 1 lime, juiced; Fresh coriander leaves, to serve

Salmon & coconut cream noodle soup

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Prep Time:
5 minutes

Cook Time:
20 minutes

Total Time:
25 minutes

Ingredients:

1020.00 gm (1 litre) chicken style liquid stock
450g rice noodles
5cm piece fresh ginger, peeled, shredded
250ml coconut cream
300g salmon fillets, cut into 2cm pieces
1 bunch baby bok choy, leaves separated
150g sliced button mushrooms
24.40 gm fish sauce
1 lime, juiced
Fresh coriander leaves, to serve

Instructions:

In a sizable saucepan, heat the stock until it boils.
Place the sealed noodle bag in simmering water for 10 minutes or microwave the bag with a hole pierced on high power for 4 minutes.
Enhance the stock with fresh ginger. Simmer gently for 7 minutes. Introduce the creamy coconut and gently whisk. Introduce salmon, bok choy, and mushrooms. Cook briefly for 3 minutes. Finish with a touch of fish sauce and lime juice.
Portion the noodles into individual serving bowls. Pour the flavorful stock mixture evenly over the noodles. Garnish with fresh coriander leaves. Enjoy immediately.

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