Poached Salmon in Noodle Soup

My husband has been feeling unwell with a nasty cold and I keep feeling like a sore throat is coming on so my aim tonight was to make something soothing that would make us both feel better.   With lots of garlic, ginger and chilli as well as super-healthy salmon, this dish was just what we both needed.   Well, just what I needed, my poor husband is not so keen on oily fish but will eat it once or twice a month.  ‘We had salmon last week’ he moaned ‘Couldn’t you have made it with sea bass?’  Well, I could of course but  I told him it was a cure-all and that was the top priority.   I love a good excuse to cook salmon.   If you’re luckier than me and need no excuses then go ahead and enjoy this.  It’s delicious, filling and healthy.  What more could you want  on a cold winter’s night?

I am submitting this to Deb at  Kahakai Kitchen for Souper Sundays.

Ingredients – serves 2

2 salmon filets

2 nests of dried noodles

1/2 green pepper

Handful green beans (optional)

5 medium-sized mushrooms

2 spring onions

Knob of fresh root ginger, finely diced

2 garlic cloves, crushed

2 small chilli peppers, sliced

1 tbsp fish sauce

juice of 1/2 lime

A few kaffir lime leaves

1 lemongrass stalk, bashed

Approx 400 ml stock

How to make Poached Salmon in Noodle Soup

1. Heat the stock in a saucepan with the garlic, ginger, chilli, kaffir lime leaves, lime juice, fish sauce and lemongrass. At the same time cook the noodles according to the pack instructions.

2. When the stock comes to the boil, lower the salmon into it and let it simmer.   After five minutes add the other vegetables.

3. Simmer for another 5 minutes then take off the heat.   Take the salmon out of the stock carefully so it doesn’t break up.

4. Put the noodles in the bottom of two bowls.  Ladle the stock and vegetables on top.    Top with the salmon.