Laksam Noodle & Mee Siam) as well as in the Thai department (Thai Mee Hoon Kerabu/Salad, Tom Yam Chicken & Vegetable Green Curry). Oh-yes-well, when you cook daily, I'm sure you are also up-beating or down-beating in tweeting recipes to invent another one. Precisely. Cooking is a touch call, isn't? Can't be fried rice often Anchovies/Ikan Bilis Fried Rice) whereas I hate peeling prawns (Grilled Spicy Prawns) and chicken can only call when my other half-half is away (Chilli Chicken Raisins & Malaysian Spicy Fried Chicken). But fish (Curry Leaves Grilled Salmon & Fish In Chilli Lime Gravy) and spiciness (Spicy Fried Rice & Sotong/Squid Sambal) must not be compromised and a vegetarian dish will fare quite alright too (Hot Masala Lentil Soup). So ladies and gentlemen, my dish story today is a combination of Thai flavours, noodles,fish and spiciness. Thai Salmon Noodle Soup. Spicy, sweet, and tangy harmonious contrast of tastes.
200g (one medium size piece) salmon - cut into medium size pieces
1 tsp turmeric/kunyit powder
Salt for taste
For the broth/soup
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
1 1/2 tsp sugar
1 lime - extract juice
2 tsp fish sauce
Salt for 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 onion - sliced thinly (for garnishing)
Mint leaves for garnishing
Simmer ingredients A with 3/4 liter of water.
While the broth is simmering, marinate fish with turmeric and salt.
Grill fish 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 ingredients B.
Into a bowl of noodles, add bean sprouts, green peas, red chillies and garnish with spring onions.
Pour the broth over and place grilled salmon on top.
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