SALMON, GINGER AND CHILLI BROTH

Name: SALMON, GINGER AND CHILLI BROTH
Cuisine: Asian
Ingredients: 1–1½ litres (35–52fl oz) light chicken stock; 3cm (1¼in) piece root ginger, unpeeled and sliced; 2 garlic cloves, sliced; 2 tbsp Thai fish sauce; 4 lime leaves; 1 whole star anise; 2 red chillies, sliced; 1 green chilli, sliced; 100g (3½oz) fine vermicelli rice noodles; 4 x 150g (5½oz) fillets skinless salmon, thinly sliced; 2 tbsp coriander (cilantro) leaves; 2 tbsp mint leaves; 2 pineapple rings (I used tinned), cut into 5mm (¼in) dice; 1 pak choi, cored and leaves separated; 2 spring onions (scallions), sliced

3 steps

This is a delicious, super-quick, comforting dish with that all-important kick of chilli. Perfect for a fast, fiery Friday night supper.

Updated at: Thu, 17 Aug 2023 05:33:30 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories507.1 kcal (25%)

Total Fat21.1 g (30%)

Carbs38.7 g (15%)

Sugars9.7 g (11%)

Protein40.8 g (82%)

Sodium1235.3 mg (62%)

Fiber2.3 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 litreschicken stock

light

3 cmroot ginger

piece, unpeeled and sliced

2garlic cloves

sliced

2 Tbspthai fish sauce

100gfine vermicelli rice noodles

4 x 150gfillets skinless salmon

thinly sliced

2 Tbspcoriander leaves

2 Tbspmint leaves

2pineapple rings

I used tinned, cut into 5mm dice

1pak choi

cored and leaves separated

2spring onions

scallions, sliced

Instructions

Step 1

Pour the chicken stock into a large saucepan and add the ginger, garlic, Thai fish sauce, lime leaves, star anise and chillies, bring to the boil, then turn down the heat and simmer for 20 minutes.

Step 2

Put the vermicelli noodles in a heatproof bowl, pour over boiling water to cover and allow the noodles to sit for 5–10 minutes, or until as soft as you like them (I prefer mine to retain a bit of bite). Drain in a sieve or colander.

Step 3

Spoon the drained noodles into serving bowls and add the slices of raw salmon, herbs, pineapple, pak choi and spring onions (scallions). Pour over the aromatic chicken stock and leave to stand for 5 minutes before serving, to lightly poach the salmon.