400g pack of salmon fillets, skinned and chopped into bite sized cubes
400g reduced fat coconut milk
2tbsp blue dragon fish sauce
2 tbsp soy sauce
135g pack of baby corn, halved length ways
155g pack of mangetout
300g pack of amoy straight to wok rice noodles
coriander leaves, to serve
Instructions
put the garlic, lime juice and zest, sugar, ginger
and 600 ml water into a saucepan. cover, bring to
boil and simmer for 15 mins. strain and return to
pan.
add the salmon to the pan with coconut milk, fish
sauce, soy sauce, baby corn and mangetout. bring to
the boil and simmer gently, uncovered for about 5
mins.
add the rice noodles, bring back for a simmer and
cook for minute. serve sprinkled with coriander
leaves.
Originally Submitted
6/3/2013
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