In an attempt to get a “slammin'” body ready for my holiday in September, I’ve been eating a lot of salmon and vegetables but have been getting increasingly bored of this, so I thought what better time to resurrect my soup blog! This soup was pretty simple and with a more brothy consistency, wasn’t too incongruent with the lovely weather we’ve been experiencing in England recently.
Serves about 6
- 1 pack of noodles (I used the ready to wok noodles but I think Udon would also be nice, or any!)
- 2 tablespoons vegetable oil
- 4 cloves of crushed garlic
- Some dried chills (as many as you’d like depending on your spice tolerance!)
- 3-5 mugs of chicken stock
- 1 can of chopped toms
- 1 tablespoon fish sauce
- 2 teaspoons hot sesame oil, or to taste
- 1 1/4 pounds wild salmon fillet, skinned and cut into 1/2-inch cubes
- 5 thinly sliced spring onions
- Some coriander
- Lime wedges, for garnish
- Heat the vegetable oil over medium heat. Add garlic and chillies and cook, stirring often, until golden brown, about 3 minutes.
- Carefully pour chicken stock into the pan, bring to a boil. Stir in tomatoes and their juice, fish sauce, and hot sesame oil. Stir in salmon, reduce heat to a gentle simmer and cook until the salmon is nearly cooked through, about 2 minutes.
- Stir in the noodles and spring onions and simmer 1 minute more.
4. Top with coriander and serve with lime wedges, if desired.
This soup was really simple to make and there, as always with soup, was lots of ways to cut corners and edit it. For instance, instead of CHOPPED tomatoes, I used PLUM tomatoes and just smashed the seeds of out them with a masher, c’est facile! If like me you have an electric cooker whose hobs only have two settings (off and Dante’s Inferno), then make sure you keep an eagle eye on the cooking garlic and chillies, as if that stuff burns … that ish nassssty
This soup didn’t blow me away, it was tasty yes and the salmon was soft and tender due to the short cooking time. I think a tougher noodle would have helped this one as the ones I used became quite soft and slimy, a consistency I particularly, am not a huge fan of. After fish sauce and sesame oil, this soup became quite salty, I would recommend a couple of pinches of sugar to soften it.
Cost: 6 pound sign out of 10 (salmon is always a bit pricey)
Tastiness: 6 tongues out of 10
Complexity: 4 labyrinths out of 10
Overall: 5 ladles out of 10
Ciao for now! ~MS~