Marlborough Salmon Tom Yum
With Nadia Lim
Marlborough Salmon Tom Yum
Time: 20 mins
Serves: 4
Cost per serve: $5
Ingredients
400g fresh New Zealand king salmon fresh portion (I use
Regal), skin off pin-boned, sliced
8 Tbsp tom yum paste
1 litre chicken or fish stock
3 kaffir lime leaves, optional
500ml water
320g dried soba or udon noodles
1 punnet cherry tomatoes
12 button mushrooms, sliced
1 cup sliced soft tofu
2 bok choy, halved lengthways
Fish sauce or soya sauce to taste
Large handful bean sprouts
1/2 cup coriander, chopped
1/2 cup mint, chopped
Method
Mix tom yum paste with stock, water, kaffir lime leaves
(if using), in a large pot and bring to boil.
Add noodles and cook for 5 minutes before adding the cherry
tomatoes, mushrooms, tofu and bok choy.
Cook a further 3-4 minutes or until the noodles are just
cooked.
Season with fish sauce or soya sauce to taste.
Divide hot soup and contents between bowls and add slices of the
fresh salmon (the salmon will cook with the heat of the
soup).
Top each bowl with some mung beans sprouts and garnish with
coriander and mint.
(Broadcast 6 August 2012)
