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Salmon and Asian Greens Soup

  • 20 minCooks in 20 min
  • Easy Easy
  • Serves 4Serves 4

METHOD

Step 1

Dice salmon into 4cm cubes.

Step 2

Saute ginger, red chilli, garlic, star anise in sesame oil until tender. Add cornflour to water, stir through until dissolved. Add five-spice and cornflour. Cook for 2-3 mins on low heat. Add chicken stock, bring to boil then add salmon and rice noodles. Season with light soy and place spring onion and sugarsnap peas in the stock.

Step 3

Divide the broth into four bowls. Serve with spring onion, bean shoots, chilli and coriander.

Ingredients

  • 3 Tassal fresh Salmon portions, skin-off
  • 2 tbsp ginger, minced
  • 1 red chilli, chopped
  • 2 cloves garlic, crushed
  • 2 star anise
  • 2 tbsp sesame oil
  • 1 tsp Chinese five-spice
  • 1 tbsp cornflour
  • 1ltr chicken stock
  • 100g vermicelli rice or glass noodles, pre-soaked
  • 3 tbsp light soy
  • 2 spring onions
  • 75g sugar snap peas

 

To Serve

  • 1 spring onion, sliced
  • 100g bean shoots
  • 1 red chilli, chopped
  • ½ bunch coriander, chopped