Within another 3 days, I decided that I should use up the salmon piece. The next on my mind was what should I do with the salmon. Maybe its time we have some noodles for our dinner, after all we prefer a lighter meal at night. I am not comfortable in frying salmon so the usual is grilling. The salmon was portioned into pieces and grilled with turmeric and salt. The Thai flavors were incorporated into the broth by adding lemongrass, ginger and kaffir lime/limau purut leaves. Thai food is also not complete with a splash of fish sauce and this was added after the broth was simmered. To serve, the broth was poured over a bowl of yellow noodles and veges with the grilled salmon placed on top.
This Thai salmon noodles soup features a range of flavors - a balance of spicy, sweet, tangy and pungent, emphasizing on the harmonious contrast of ingredients. So get down to sipping and slurping the soup while eating the noodles with pinches of the grilled salmon.
Ingredients
200g (one medium size piece) salmon - cut into medium size pieces
1 tsp turmeric/kunyit powder
salt for taste
For the broth/soup
(A)
1 large red onion
1 stick celery
1 small carrot
1 lemongrass - smashed
1/2 inch ginger - smashed
5-6 kaffir lime/limau purut leaves
(B)
1 1/2 tsp sugar
1 lime - extract juice
2 tsp fish sauce
salt to taste
For the noodles
Yellow noodles or any other preferred - blanched
1/2 cup bean sprouts - blanched to soften
3-4 tbsp green peas
1-2 red chilies - sliced
Spring onions - sliced thinly (for garnishing)
Mint leaves for garnishing
Method
Simmer ingredients A with 3/4 liter of water.
While the broth is simmering, marinate fish with turmeric and salt.
Grill on both sides, remove and keep aside.
After about 1 hour, drain the broth and pour back into the same pot.
Continue to simmer and add in ingredients B.
Into a bowl of noodles, add bean sprouts, green peas, red chilies and garnish with spring onions.
Pour the broth over and place grilled salmon on top.
Serve immediately before the broth becomes cold.
Related articles
This Thai salmon noodles soup features a range of flavors - a balance of spicy, sweet, tangy and pungent, emphasizing on the harmonious contrast of ingredients. So get down to sipping and slurping the soup while eating the noodles with pinches of the grilled salmon.
Ingredients
200g (one medium size piece) salmon - cut into medium size pieces
1 tsp turmeric/kunyit powder
salt for taste
For the broth/soup
(A)
1 large red onion
1 stick celery
1 small carrot
1 lemongrass - smashed
1/2 inch ginger - smashed
5-6 kaffir lime/limau purut leaves
(B)
1 1/2 tsp sugar
1 lime - extract juice
2 tsp fish sauce
salt to taste
Yellow noodles or any other preferred - blanched
1/2 cup bean sprouts - blanched to soften
3-4 tbsp green peas
1-2 red chilies - sliced
Spring onions - sliced thinly (for garnishing)
Mint leaves for garnishing
Method
Simmer ingredients A with 3/4 liter of water.
While the broth is simmering, marinate fish with turmeric and salt.
Grill on both sides, remove and keep aside.
After about 1 hour, drain the broth and pour back into the same pot.
Continue to simmer and add in ingredients B.
Into a bowl of noodles, add bean sprouts, green peas, red chilies and garnish with spring onions.
Pour the broth over and place grilled salmon on top.
Serve immediately before the broth becomes cold.
Amazing. You have basically taken instant noodles and transformed the dish by adding some grilled salmon as an afterthought. This dish has really given me mules inspiration to create a slew of other dishes that are similar. The combinations are endless. We could have egg and noodles.. I love eggs!! Sometimes they give me this floating feeling high up there above the mountains. I seriously am jealous at the way you can instantly coin such stuff from out of the blues. I am so inspired Nava. Weel done, cutty sark.
ReplyDeleteAnother one knocked up right out of the park Nava. Your plating is looking really really wondrous. You have definitely stepped your game up from the time you started this blog. I was also really tantalised and tickled by your murungaka treeception post. I loue this veges from a young kids time. Once again Nava, this is not a recipe, THIS IS SPARTA!!
ReplyDeleteit look so nice :3
ReplyDeleteThis soup is so beautiful! Love the flavors and the colors are just so vibrant. Fresh fish is the best. We never get it here in the desert but when I travel to the coast I love going to seafood restaurants for a nice fresh piece!
ReplyDeleteThis seem like a healthy refreshing soup full of flavors. I like those thai chillies
ReplyDeleteMy brother an indian snake charmer used to make these noodles for sale last time. But sometimes his cooking wasn't that good and it became salty the max then everyone have to eat medicine because of runny stomach. But cooking skills you have and therefore i believe that yours will be very tasty and make it my fravor. This dish is also so colourful with the red and the green and the yellow and the golden salmon it looks like rainbow in a bowl. colourful food makes everything more interesting to be eaten and for sure it must be with the birds eye chillies for the infusion of spicy taste into soap. And really it is so very easy preasy i must say.
ReplyDeleteThis spicy noodles soup with salmon looks delicious.I liked that you make use of left over salmon into a beautiful soup. Red chiles make it more delectable.
ReplyDeleteLooks delicious, would love a bowl please. ;)
ReplyDeleteVery healthy and delicious,is kind my all year round soup to me,but never had this kind of soup with salmon,I have to try soon !!
ReplyDeleteThere are so many wonderful thai flavours going on in this post my friend, it looks absolutely delicious no doubt :D
ReplyDeleteLovely!
Cheers
Choc Chip Uru
Nava, this is so gorgeous and colorful! We always have an abundance of salmon, so I'll definitely make this.
ReplyDeleteI love salmon fish too. It's such a versatile fish =)
ReplyDeletethe dish looks yummy and so comfy Ms.Nava..in time for rainy season like we have now and it is a nice idea for using grilled salmon..a change from the usual chicken or beef toppings..visiting you Ms.Nava ;)
ReplyDeleteI love noodle soup and the one with chicken frequents my diet all the time! I surely should give this salmon recipe a try. :)
ReplyDeleteThis is such a healthy and hearty meal. I would love to return home after work to this lovely meal. You're right about salmon.Not easy to get fresh good cuts.
ReplyDeletewow first time having salmon in noodles! :)
ReplyDeleteLatest: Thai Chakri Palace
Both beautiful and delicious! This soup is something I could eat day after day...especially with that yummy salmon on top :) YUM!
ReplyDeleteHello there nava!!! i'm back to blog again,, miss reading your entry~~! :)
ReplyDeleteSuch a healthy and delicious looking soup. Yum.
ReplyDeletewonderful noodles delicious soup
ReplyDeleteOh, so full of flavours, dear!
ReplyDeleteWe love Salmon and have it at least once a week!Your soup is a must try since its got my favorite Thai flavors!!So colorful and delicious :)
ReplyDeleteNoodle soup is my go to meal on cold days when I'm home alone. Easy and delicious.
ReplyDeleteThis is a wonderful soup! I think it deserves an award :-).
ReplyDeleteAnd I do have a whole bunch of food blogging awards for you, Nava, on my blog: http://cookingrookie.blogspot.ca/2012/06/cherry-clafoutis-and-blog-awards.html
Have a delicious day!