Southeast Asian-Inspired Salmon Soup (Printer-Friendly Version) | Eating Well
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Southeast Asian-Inspired Salmon Soup

http://www.eatingwell.com/recipes/southeast_asian_inspired_salmon_soup.html

From EatingWell:  March/April 2008, The Simple Art of EatingWell

A touch of chile-garlic sauce and hot sesame oil add heat to this delicately flavored salmon soup without being overpowering.

6 servings, about 2 cups each | Active Time: 35 minutes | Total Time: 35 minutes

Ingredients

Preparation

  1. Place noodles in a large bowl, cover with hot tap water and soak until softened, 20 to 25 minutes. Drain.
  2. Meanwhile, heat canola oil over medium heat in a Dutch oven. Add garlic and cook, stirring often, until golden brown, about 3 minutes. Transfer to a paper towel with a slotted spoon. (If the oil is too hot, the garlic will burn and become bitter so try a “tester” slice first before frying the rest.)
  3. Carefully pour broth into the pan (it may spatter a little); bring to a boil. Stir in tomatoes and their juice, fish sauce, chile-garlic sauce and hot sesame oil. Stir in salmon, reduce heat to a gentle simmer and cook until the salmon is nearly cooked through, about 2 minutes. Stir in the drained noodles and scallions and simmer 1 minute more.
  4. Top with cilantro and the crispy garlic. Serve with lime wedges, if desired.

Nutrition

Per serving : 302 Calories; 14 g Fat; 2 g Sat; 6 g Mono; 66 mg Cholesterol; 15 g Carbohydrates; 28 g Protein; 1 g Fiber; 654 mg Sodium; 599 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 starch, 1 vegetable, 3 lean meat, 1 fat

Tips & Notes