Salmon & coconut cream noodle soup

title="Salmon & coconut cream noodle soup"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Salmon-amp-coconut-cream-noodle-soup.jpg" srcset="https://img.taste.com.au/TbYlwQnX/w720-h480-cfill-q80/taste/2016/11/salmon-coconut-cream-noodle-soup-26995-1.jpeg 720w, https://img.taste.com.au/lhSgVXJt/w643-h428-cfill-q90/taste/2016/11/salmon-coconut-cream-noodle-soup-26995-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Salmon & coconut cream noodle soup"
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(3) Rate it

• 0:05 Prep


• 0:20 Cook


• 
  4 Servings


• Capable cooks

Featured in
Noodle recipes, Main recipes

Ingredients

• 4 cups (1 litre) Massel chicken style liquid stock


• 450g rice noodles


• 5cm piece fresh ginger, peeled, shredded


• 1 cup (250ml) Ayam light coconut cream


• 300g salmon fillets, cut into 2cm pieces


• 1 bunch baby bok choy, leaves separated


• 150g sliced button mushrooms


• 1 tablespoon fish sauce


• 1 lime, juiced


• Fresh coriander leaves, to serve

Method

• 
  
  
  Step 1
  
  
  
  
  Bring the stock to the boil in a large saucepan.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Meanwhile, place the sealed noodle bag in a saucepan of simmering water for 10 minutes or pierce a hole in the bag and microwave on high/100 per cent power for 4 minutes.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Add ginger to stock. Reduce heat to low and simmer for 7 minutes. Whisk in coconut cream. Add salmon, bok choy and mushrooms. Cook for 3 minutes. Stir in fish sauce and lime juice.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Divide the noodles among serving bowls. Ladle the stock mixture evenly over the noodles. Top with coriander leaves. Serve immediately.
  
  
  

Nutrition

• 1230 kj

  Energy




• 12g

  Fat Total




• 8g

  Saturated Fat









• 39g

  Carbs (total)

All nutrition values are per serve

• Author: Gemma Purcell


• Image credit: Louise Lister


• Publication: Fresh Living

Source: taste.com.au