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Salmon fillet in a Thai broth

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    Source: uktv.co.ukReport recipe

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    Ingredients Jump to Instructions ↓

    1. 250 ml fish stock

    2. 1 stalks lemongrass , finely chopped

    3. 1 lime leaves

    4. 15 g fresh root ginger , sliced into matchsticks

    5. 1/2 red chilli , deseeded and sliced into matchsticks

    6. 100 g fillet skinless salmon

    7. 2 spring onions , sliced

    8. 1 tbsp fish sauce

    9. 2 tbsp soy sauce

    10. 1/2 lime , juice only

    11. 1 tbsp chopped fresh coriander leaves

    12. 4 leaves basil , shredded

    13. 1 tbsp vegetable oil

    14. 1 bok choy

    15. 4 baby sweetcorn

    16. 10 g bean sprouts

    17. 4 vine cherry tomatoes

    18. 55 g rice noodles , soaked in cold water according to pack instructions

    Instructions Jump to Ingredients ↑

    1. Salmon fillet in a Thai broth Method 1. For the broth: heat the fish stock in a medium saucepan along with the lime leaf, lemongrass, ginger and chilli, and simmer for 5 minutes to infuse.

    2. Add the salmon, spring onions and poach the salmon for 6 minutes, or until cooked through.

    3. For the noodles: whilst the salmon poaches, heat the oil in a wok until very hot, then fry the bok choy, baby sweetcorn, beansprouts and cherry tomatoes for 3-4 minutes, or until tender. Drain the noodles and add to the wok, and stir constantly until the noodles have softened.

    4. Once the salmon is cooked, stir the fish sauce, soy sauce, lime juice and herbs into the broth. Transfer to a deep soup bowl and serve with stir-fried noodles on the side.

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