Originally published in The Northern Light
The temperature’s dropping, the snow is falling and nothing satisfies your hunger quite like a bowl of hearty soup.
My aunt recently gave me some locally made salmon broth from Alaska Broth Company. A quick Google search led me to a recipe from Woman and Home. The recipe was easy to make and a great use of some frozen salmon fillets.
1 tablespoon of olive oil
4 tablespoons of red curry paste
9 ounces of shiitake mushrooms, sliced
2 red peppers, sliced
1 teaspoon of Thai fish sauce
Juice of 1 lime
14 ounces of coconut milk
14 ounces of salmon broth
1 salmon fillet
7 ounces of egg, soba or ramen noodles
Cilantro, to taste
Green onions, chopped, to taste
Toasted peanuts, to taste
1 lime wedge
- Heat oil in the saucepan on medium heat. Add curry paste and stir for two minutes.
- Add mushrooms, peppers, fish sauce, lime juice, coconut milk and broth to the saucepan. Stir the mixture for a couple minutes. Add the salmon in small pieces, then let simmer for 10 minutes while the salmon cooks.
- Cook the noodles according to the instructions on their package. Drain and set them aside.
- After the salmon is cooked, remove from the soup to flake.
- Divide the noodles and salmon into each bowl, pour the broth over and add the cilantro, green onions peanuts and lime wedge to serve.