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