Salmon and Noodle Soup

Cook time 30 minutes


1.2L chicken stock
2 kaffir lime leaves
½ bunch coriander leaves (picked and reserved for garnish) roots, roughly chopped
1 stem of lemongrass, bruised
1 knob ginger, sliced
2 chillies
1 packet of rice stick noodles
4 small salmon fillets, skin removed
3 tbs. fish sauce
30 ml fresh lime juice
½ bunch spring onions, white part only and very finely chopped
Drizzle of ketjap manis

Salmon and Noodle Soup


Heat stock in a pot along with the lime leaves, coriander roots, lemongrass, ginger and one of the chillies cut in half lengthways. Bring to the boil and cook for 15 minutes, then strain into another saucepan.

In a large fry pan, fry the salmon for 3-4 minutes on each side.

Bring the aromatic stock back to the boil and add the lime juice, fish sauce and noodles. Cook the noodles for 3 minutes (or as per packet instructions).

Portion the noodle into 4 bowls. Top with the salmon and pour over the broth. Finally garnish with the spring onions, fresh coriander leaves, finely sliced chilli and a drizzle of ketjap manis.