Southeast Asian-Inspired Salmon Soup

  • Active Time 35m
  • Total Time 35m

6 servings, about 2 cups each

A touch of chili-garlic sauce and hot sesame oil add heat to this delicately flavored salmon soup without overpowering it.

ingredients

  • 2 ounces bean thread noodles
  • 2 tablespoons canola oil
  • 3 tablespoons thinly sliced garlic
  • 7 cups reduced-sodium chicken broth
  • One 15-ounce can petite diced tomatoes
  • 1 tablespoon fish sauce
  • 1 tablespoon chili-garlic sauce
  • 2 teaspoons hot sesame oil, or to taste
  • 1 1/4 pounds wild salmon fillet, skinned (see Tip) and cut into 1/2-inch cubes
  • 1 cup thinly sliced scallions
  • 1/2 cup loosely packed cilantro leaves
  • Lime wedges, for garnish

directions

Place the noodles in a large bowl, cover with hot tap water and soak until softened, 20 to 25 minutes. Drain.

Meanwhile, heat the canola oil over medium heat in a Dutch oven. Add the garlic and cook, stirring often, until golden brown, about 3 minutes. Transfer to a paper towel with a slotted spoon. (If the oil is too hot, the garlic will burn and become bitter so try a tester slice first.)

Carefully pour the broth into the pan (it may spatter a little); bring to a boil. Stir in the tomatoes and their juice, fish sauce, chili-garlic sauce and hot sesame oil. Stir in the salmon, reduce the heat to a gentle simmer and cook until the salmon is nearly cooked through, about 2 minutes. Stir in the drained noodles and scallions and simmer 1 minute more.

Top with the cilantro and the crispy garlic. Serve with lime wedges, if desired.

Tip: Place the salmon fillet on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife. Gently push the blade along at a 30 degree angle, separating the fillet from the skin without cutting through either.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 9363

nutrition information per serving

302 calories; 14g total fat; 2g total saturated fat; 66mg cholesterol; 654mg sodium; 15g carbohydrates; 1g fiber; 28g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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