Ingredients
300gms fresh salmon fillet, cut into cubes
100gms rice noodles
600ml vegetable stock
300ml organic light coconut milk
2 heaped teaspoons laksa paste or red curry paste
2 tspns grated ginger
2 tspns crushed garlic
1 onion, sliced in strips
1 chilli, sliced finely (optional)
2 - 3 bunches bok choy, chopped
1 large carrot, sliced finely
100gms bean sprouts
2 - 3 heaped tbspns fresh coriander, chopped
Method
- Heat a non-stick pan and add paste, cook 2 minutes. Add onions, ginger and garlic, cook until soft.
- Pour boiling water over noodles and let stand 10 minutes. Drain and rinse under cold water.
- Pour in stock and coconut milk and add salmon, bok choy, carrots and bean sprouts. Bring to simmer and cook about 10-15 minutes.
- Place ¼ of noodles in each bowl and pour soup over. Sprinkle with coriander and chilli.
Bon Appetite! |
