Spicy Salmon and Rice Noodle Soup

Ingredients

  • lime wedges, for serving
  • minced cilantro, for garnish
  • 4 ounces snow peas
  • ¾ pound skinless wild salmon fillet, thawed if frozen, cut into 12 pieces
  • juice of 1 ½ limes
  • ¼ cup fish sauce
  • 4 cups vegetable broth, store-bought or homemade
  • + 6 more ingredients
    • 1 can (14 ounces) unsweetened coconut milk, well stirred
    • 1 tablespoon red curry paste
    • 4 teaspoons finely grated fresh ginger
    • 1 shallot, thinly sliced
    • 1 tablespoon canola oil
    • 1 package (6 to 7 ounces) rice stick noodles

Bring a large pot of water to a boil. Add the noodles and cook for 5 minutes, or just until tender. Drain and rinse in a colander under cold running water. Cover with a damp paper towel and let continue to drain.

View full recipe at SpringPad

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