Salmon & coconut cream noodle soup

Detailed step-by-step description of how to cook the dish "Salmon & coconut cream noodle soup". Try it by all means

Recipe «Salmon & coconut cream noodle soup» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 4 cups chicken stock, 450g rice noodles, 5cm piece fresh ginger, peeled, shredded, 1 cup Ayam light coconut cream, 300g salmon fillets, cut into 2cm pieces , 1 bunch baby bok choy, leaves separated, 150g sliced button mushrooms, 1 tbsp fish sauce , 1 lime, juiced, Fresh coriander leaves, to serve.

Ingredients:

• 4 cups chicken stock 
• 450g rice noodles 
• 5cm piece fresh ginger, peeled, shredded 
• 1 cup Ayam light coconut cream 
• 300g salmon fillets, cut into 2cm pieces 
• 1 bunch baby bok choy, leaves separated 
• 150g sliced button mushrooms 
• 1 tbsp fish sauce 
• 1 lime, juiced 
• Fresh coriander leaves, to serve 

Instructions

1. Bring the stock to the boil in a large saucepan.
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.
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.
4. Divide the noodles among serving bowls. Ladle the stock mixture evenly over the noodles. Top with coriander leaves. Serve immediately.