Recipes
East Asian Salmon & Noodle Soup
This soup is a meal in a bowl. You could replace the salmon with white fish or prawns for a change
This soup is a meal in a bowl. You could replace the salmon with white fish or prawns for a change
Cook: 30 Mins
Serves: 4
Price: £2.92 per serving
Nutritional Information
Each 368g serving contains
Energy
1744kj
417kcal
1744kj
417kcal
21%
Fat
20.7g
20.7g
High
30%
30%
Saturates
8.1g
8.1g
Med
41%
41%
Sugars
8.7g
8.7g
Med
10%
10%
Salt
2.70g
2.70g
High
45%
45%
of your reference intake.
Typical energy values per 100g:
474kj/113kcal
Typical energy values per 100g:
474kj/113kcal
Ingredients
1 garlic clove, chopped
1 lime, juice and zest of
2 level tsp sugar
1.5cm piece root ginger, peeled and chopped
400g pack salmon fillets, skinned and cut into bite-sized cubes
400g reduced-fat coconut milk
2 tbsp Blue Dragon Fish Sauce
2 tbsp Amoy Low Salt Soy Sauce
135g pack baby corn, halved lengthways
155g pack mangetout
300g pack Amoy Straight to Wok Rice Noodles
Coriander leaves, to serve
Method
1
Put the garlic, lime juice and zest, sugar, ginger and 600ml water in a saucepan. Cover, bring to the boil and simmer for 15 minutes. Strain and return to the pan.
2
Add the salmon to the pan with the coconut milk, fish sauce, soy sauce, baby corn and mangetout. Bring to the boil and simmer gently, uncovered, for 5 minutes.
3
Add the rice noodles, bring back to a simmer and cook for 1 minute. Serve sprinkled with coriander leaves.