A touch of chile-garlic sauce and hot sesame oil add heat to this delicately flavored salmon soup without being overpowering. Source: EatingWell Magazine, March/April 2008

John Ash
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Ingredients

Directions

  • Place noodles in a large bowl, cover with hot tap water and soak until softened, 20

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  • to 25 minutes. Drain.

  • 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.)

  • 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.

  • Top with cilantro and the crispy garlic. Serve with lime wedges, if desired.

Tips

Notes: Look for bean thread noodles (sometimes labeled mung bean, glass or cellophane noodles) in the Asian section of most large supermarkets or at an Asian market.

Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian section of large supermarkets and in Asian specialty markets. We use Thai Kitchen fish sauce, lower in sodium than other brands (1,190 mg per tablespoon), in our nutritional analyses.

A blend of ground chiles, garlic and vinegar, chile-garlic sauce is commonly used to add heat and flavor to Asian soups, sauces and stir-fries. It can be found in the Asian section of large supermarkets (sometimes labeled as chili-garlic sauce or paste) and keeps up to 1 year in the refrigerator.

Tip: Place the salmon fillet on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.

Nutrition Facts

284 calories; 13.1 g total fat; 1.5 g saturated fat; 60 mg cholesterol; 1140 mg sodium. 649 mg potassium; 16.1 g carbohydrates; 1.1 g fiber; 3 g sugar; 26 g protein; 848 IU vitamin a iu; 17 mg vitamin c; 31 mcg folate; 40 mg calcium; 2 mg iron; 33 mg magnesium;

Reviews (9)

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9 Ratings
  • 5 star values: 9
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/30/2018
We love this soup and make it often. We live in Alaska and eat a lot of salmon- this is a lovely way to prepare it. It's warming and light. But It tastes like comfort food but without all the fats and calories! We have found it works well if you use shrimp or chicken as well. We don't make any changes to the recipe as presented here. Thanks for sharing! Read More
Rating: 5 stars
10/30/2011
Cooked this for my husband during Lent and loved it. My husband was very hesitant about salmon soup but now he asks for the soup at least once a month! LOL Its one of his favorites. The flavors are great together perfecctly described as sweet sour and spicy. We both like spicy so we added more spicyness. Awesome soup! Katrina Flushing NY Read More
Rating: 5 stars
10/30/2011
Absolutely delicious! Would also be good with tofu shrimp or whatever in place of the salmon. Tracy Truckee CA Read More
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Rating: 5 stars
10/30/2011
This soup is similar to the wonderful pho sold at our local Vietnamese restaurant that my children love so much. I don't understand why the rating isn't higher. I served this to a friend yesterday and he said it's now his favorite soup beating out my salmon chowder. Plus this is quick to make. I'm sending my son back to college with the ingredients because he wants to fix it for his friends. Barbara Kirkland WA Read More
Rating: 5 stars
10/30/2011
This soup was excellent and I have shared the recipe with several people who loved it as well. There should be a note about the flavors of Thai cooking which are a lovely mixture of sweet/sour/spicy. I would also suggest that when making it the first time to be conservative with the chili-garlic sauce AND the fish sauce as they are both very strong and overuse of either could be unpleasant! RC Washington DC Read More
Rating: 5 stars
10/30/2011
I really enjoyed this soup - it had good flavors and was very easy to make! My chile-garlic paste was HOT though so although I used less than 1 tsp the dish was still plenty spicy. Rae Bristol VT Read More
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Rating: 5 stars
10/30/2011
After reading the accompanying salmon article I purchased wild salmon and followed this recipe. The flavors were so unappealing I added a pint of sour cream to the soup to take the bite away. The noodles fell to the bottom of the pot and became difficult to "fish" out. I'm sorry I wasted a beautiful fish on this dish. Marianne Bristol VT Read More
Rating: 5 stars
10/30/2011
This was good but you really can't eat it for leftovers. It gets especially fishy fast! Read More
Rating: 5 stars
10/30/2011
We love this soup and make it all the time! Read More