Thai Salmon SoupFrom sosousme 7 years ago
- 4 cups low-sodium or homemade chicken broth shopping list
- 2 cups water shopping list
- 1 stalk lemongrass, outer layer remove, thinly sliced shopping list
- 3 scallions, cut into 2 inch pieces shopping list
- 1 (1-inch) piece fresh ginger root, thinly sliced shopping list
- 1 jalapeno pepper, thinly sliced shopping list
- 1 can light coconut milk shopping list
- 1 teaspoon red or green curry paste (such as Thai Kitchen) or to taste shopping list
- 2 cups fresh spinach, torn shopping list
- 5 basil leaves, torn shopping list
- 4 ounces soba noodles, cooked according to package directions (soba noodles are made of buckwheat and are a very healthy grain) shopping list
- 2 (3 to 4 ounce) salmon fillets, all bones removed* shopping list
- 1 teaspoon sesame seed oil shopping list
- salt and pepper, to taste shopping list
How to make it
- Combine the chicken broth, water, lemongrass, scallion, ginger root and jalapeno pepper in a medium saucepan. Bring to a simmer, simmer; covered, for 30 minutes. Shut off the heat and let sit for 10 minutes. Pour though a sieve into a container; return the broth to the pan. Add the coconut milk and curry paste (red if you want red curry, green if you want green curry); stir until the curry paste is dissolved. Taste, add more if you want it hotter, but LindySez, watch out, it'll sneak up on you. Stir in the spinach and basil.
- Meanwhile, heat the broiler to high. Rub the salmon with the sesame oil and place under the broiler. Cook, without turning, about 5 minutes, you want the center to be slightly underdone as it will continue to cook when the broth is pour over.
- In a large deep bowl, divide the soba noodles. Top with the salmon (remove the skin.) Ladle the soup over and serve with additional basil if desired.
- Per Serving: 511 Calories; 16g Fat (4g Sat, 1g Mono, 1g Poly); 52g Protein; 69g Carbohydrate; 4g Dietary Fiber; 45mg Cholesterol; 726mg Sodium.
The Cooksosousme Santa Rosa, CA
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