Salmon fillet in a Thai broth
by Maria Elia
Maria Elia serves up this nourishing soup full of fresh Thai flavours
For the broth
- 250 ml fish stock
- 1 stalks lemongrass, finely chopped
- 1 lime leaves
- 15 g fresh root ginger, sliced into matchsticks
- ½ red chilli, deseeded and sliced into matchsticks
- 100 g fillet skinless salmon
- 2 spring onions, sliced
- 1 tbsp fish sauce
- 2 tbsp soy sauce
- ½ lime, juice only
- 1 tbsp chopped fresh coriander leaves
- 4 leaves basil, shredded
For the noodles
- 1 tbsp vegetable oil
- 1 bok choy
- 4 baby sweetcorn
- 10 g bean sprouts
- 4 vine cherry tomatoes
- 55 g rice noodles, soaked in cold water according to pack instructions
- 1. For the broth: heat the fish stock in a medium saucepan along with the lime leaf, lemongrass, ginger and chilli, and simmer for 5 minutes to infuse.
- 2. Add the salmon, spring onions and poach the salmon for 6 minutes, or until cooked through.
- 3. For the noodles: whilst the salmon poaches, heat the oil in a wok until very hot, then fry the bok choy, baby sweetcorn, beansprouts and cherry tomatoes for 3-4 minutes, or until tender. Drain the noodles and add to the wok, and stir constantly until the noodles have softened.
- 4. Once the salmon is cooked, stir the fish sauce, soy sauce, lime juice and herbs into the broth. Transfer to a deep soup bowl and serve with stir-fried noodles on the side.