Ginger-coriander broth with salmon and soba noodles

Cooking Soups Ginger-coriander broth with salmon and soba noodles

Enjoy every spoonful of this ginger-coriander infused broth topped with fresh salmon and soba noodles.

Lables: Gluten free Lactose free Milk free Wheat free
  1. Heat oil in a large saucepan over low heat. Add the ginger and coriander sprig and cook, stirring, for 2 mins. Add fish sauce, soy sauce, sugar and 5 cups (1.25L) water. Bring to the boil. Simmer, uncovered, for 5 mins.
  2. Add salmon to the broth and poach for 7 mins or until salmon is cooked. Transfer to a plate and cover to keep warm. Discard coriander sprig. Add spring onion and pak choy to the broth and simmer for 1 min.
  3. Divide noodles among serving bowls. Ladle over the broth and vegetables. Top with the salmon. Sprinkle with sesame seeds, coriander leaves and chilli. Serve with lime cheeks.

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1 tsp peanut oil
5cm-piece ginger, peeled, finely shredded
1 whole coriander sprig, root intact, washed
1/4 cup fish sauce
1 tbsp light soy sauce
1 tsp brown sugar
700g pkt Birds Eye Ocean Selections salmon fillets, thawed, skin removed
3 spring onions, cut into 5cm lengths
2 baby pak choy, halved lengthways
180g soba noodles, cooked, drained
Black sesame seeds or white sesame seeds, to serve
Coriander leaves, to serve
Sliced chilli, to serve
Lime cheeks, to serve

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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