Thai soup with shrimp, salmon, rice noodles and sesame
Ingredients
- 1 liter Thai broth*
- 12 shrimp, e.g. Black Tiger
- 100 g salmon
- 2 cloves garlic
- 2 teaspoons finely grated ginger
- chili pepper
- 1 tablespoon vegetable oil
- about 140 g rice noodles
- 1 tablespoon sesame seeds
- 3 tablespoons chopped chives
Optional
- 2 teaspoons sesame oil
- 1 tablespoon cilantro leaves
- 1 teaspoon fish sauce
Preparation
- Prepare the broth. Thaw the shrimp, pat dry, remove the tails. Clean the salmon of skin and bones, cut into 1.5 cm pieces. Place shrimp and salmon in a bowl, season with salt, add finely chopped garlic, grated ginger, chili pepper chopped into small cubes (to taste) and oil, mix everything and set aside.
- Cook rice noodles according to package directions. Drain in a colander and rinse with water.
- Heat a pan, add the shrimp and salmon with their marinade and fry for about 5 minutes, stirring occasionally. Add sesame one minute before the end.
- Bring the broth to a boil. To the hot broth add chives and sesame oil if using.
- Place noodles in bowls along with shrimp and salmon from the pan, pour with hot broth (use the broth to rinse the flavor from the pan). Sprinkle with cilantro if using. Optionally season with fish sauce.
Tips
* e.g. from this recipe or this, or we can use chicken or vegetable broth and bring it to a boil with additions characteristic of Thai cuisine such as ginger, chili, soy sauce, fish sauce, sugar, rice vinegar or lime juice.