Salmon, Ginger & Chilli Broth

This is a delicious, super-quick, comforting dish with that all-important kick of chilli. Perfect for a fast, fiery Friday night supper.
Serves
4
Total Time
35 Minutes
Ingredients
1–1½ litres (35–52fl oz) light chicken stock
3cm (1¼in) piece root ginger, unpeeled and sliced
2 garlic cloves, sliced
2 tbsp Thai fish sauce
4 lime leaves
1 whole star anise
2 red chillies, sliced
1 green chilli, sliced
100g (3½oz) fine vermicelli rice noodles
4 x 150g (5½oz) fillets skinless salmon, thinly sliced
2 tbsp coriander (cilantro) leaves
2 tbsp mint leaves
2 pineapple rings (I used tinned), cut into 5mm (¼in) dice
1 pak choi, cored and leaves separated
2 spring onions (scallions), sliced
Method
Step 1
Pour the chicken stock into a large saucepan and add the ginger, garlic, Thai fish sauce, lime leaves, star anise and chillies, bring to the boil, then turn down the heat and simmer for 20 minutes.
Step 2
Put the vermicelli noodles in a heatproof bowl, pour over boiling water to cover and allow the noodles to sit for 5–10 minutes, or until as soft as you like them (I prefer mine to retain a bit of bite). Drain in a sieve or colander.
Step 3
Spoon the drained noodles into serving bowls and add the slices of raw salmon, herbs, pineapple, pak choi and spring onions (scallions). Pour over the aromatic chicken stock and leave to stand for 5 minutes before serving, to lightly poach the salmon.

Recipe Courtesy Of WEEKEND: Eating at Home: From Long Lazy Lunches to Fast Family Fixes by Matt Tebbutt (Quadrille, £22) Photography: Chris Terry

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