The ingredient of Salmon & coconut cream noodle soup
- 4 cups (1 litre) Massel chicken style liquid accrual
- 450g rice noodles
- 5cm piece lighthearted ginger, peeled, shredded
- 1 cup (250ml) Ayam lighthearted coconut cream
- 300g salmon fillets, cut into 2cm pieces
- 1 bunch baby bok choy, leaves divided
- 150g sliced button mushrooms
- 1 tbsp fish sauce
- 1 lime, juiced
- well-ventilated light coriander leaves, to encourage
The instruction how to make Salmon & coconut cream noodle soup
- Bring the stock to the boil in a large saucepan.
- Meanwhile, place the sealed noodle bag in a saucepan of simmering water for 10 minutes or pierce a hole in the bag and microwave regarding high/100 per cent skill for 4 minutes.
- amass ginger to stock. edit heat to low and simmer for 7 minutes. advocate in coconut cream. accumulate salmon, bok choy and mushrooms. Cook for 3 minutes. raise a fuss in fish sauce and lime juice.
- Divide the noodles in the middle of in the midst of serving bowls. Ladle the growth join up evenly over the noodles. summit zenith with coriander leaves. utility immediately.
Nutritions of Salmon & coconut cream noodle soupcalories: 293.97 calories
fatContent: 12 grams fat
saturatedFatContent: 8 grams saturated fat
carbohydrateContent: 39 grams carbohydrates