Southeast Asian-Inspired Salmon Soup

From EatingWell: March/April 2008 — Subscribe Now!

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

READER'S COMMENT:

"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...

Southeast Asian-Inspired Salmon Soup Recipe

Comments

Comment	Posted
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	7 weeks 5 days ago
Absolutely delicious! Would also be good with tofu, shrimp, or whatever in place of the salmon. Tracy, Truckee, CA	7 weeks 5 days ago
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	7 weeks 5 days ago
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	7 weeks 5 days ago
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	7 weeks 5 days ago
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	7 weeks 5 days ago