Coconut and Salmon Noodle SoupCoconut and Salmon Noodle Soup
This soup is the perfect one to make if you have a bit of leftover salmon in the freezer or fridge. Salmon is very good for us because of the omega 3 fatty acids, vital for our well being, particularly our heart. Salmon is also full of vitamin D, protein, selenium and several vitamin Bs such as B3, B2 and B12. Salmon can also help protect against certain types of cancer as well as Alzheimer's disease. Indeed salmon, because of its vitamin B3 can help protect against age-related cognitive decline. The omega 3 fatty acids also have an important part to play in fighting against depression. Just as well since we have only few hours of daylight during winter in Iceland! We are lucky however because we have lovely, wild salmon in our clean rivers. If you are not so lucky, try to buy wild salmon from your fish monger, although a lot more expensive, it is so much better for us. I used Soba noodles for this recipe (made from buckwheat and are suitable for those with gluten intolerance) but you can use rice noodles or any other noodles you prefer.
You will need a food processor to make the soup base.
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The perfect balance between noodles and soup
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- Egg free
- Gluten free
- Lactose (dairy) free
- Nut free
Coconut and Salmon Noodle Soup
Ingredients
- 2 stems lemon grass, outer skin removed, stem chopped very finely
- 2 garlic cloves, peeled and chopped very coarsely
- 1 onion, peeled and chopped very coarsely
- 1 teaspoon ground turmeric
- 1 teaspoon ground paprika
- 1 teaspoon coconut oil
- 1 tablespoon Nam Plah (fish sauce)
- 1 yeast free vegetable stock cube
- A pinch of salt if needed (Himalaya or sea salt)
- 400 millilitres (13½ fluid oz) coconut milk
- 300 millilitres (10 fluid oz) water
- 225 grams (8 oz) skinless salmon fillet (it's best to buy the fish already scaled and trimmed of bones)
- 125 grams (4¼ oz) rice noodles or soba noodles (made from buckwheat)
- 200 grams fresh (7 oz) aduki bean sprouts (optional)
- 1 lime for garnish (optional)
- 5 coriander leaves for garnish (optional)
Preparation
- Trim the roots and tough top of the 2 lemon grass stems away, leaving about 15 centimetres (6 inches) of stem. Remove the outer skin and chop the lemon grass quite finely.
- Cut the salmon into large pieces (around 2.5 centimetres)
- Peel 2 garlic cloves and onion and chop very coarsely
- Place the lemon grass in a food processor along with the garlic cloves, onion, 1 teaspoon ground turmeric and 1 teaspoon ground paprika.
- Blend for 1 minute. You might need to scrape down the sides of the bowl and continue blending for a few seconds.
- Place the lemon grass mixture in the larger saucepan. Heat for 5 minutes or until very fragrant. Stir frequently.
- Add 400 millilitres coconut milk, 300 millilitres water, the vegetable stock cube and 1 tablespoon Nam Plah (fish sauce) into the saucepan.
- Reduce the heat and allow to simmer for 15 minutes.
- Add the salmon pieces.
- Add a pinch salt according to taste.
- Let the soup simmer for 7 minutes.
- Meanwhile prepare the noodles.
- Place 125 grams noodles (rice or soba) into the smaller saucepan. Add water and let boil.
- Add the noodles into the saucepan with boiling water.
- Cook for 7-9 minutes or according to instructions.
- Place the noodles in a sieve underneath cold, running water for 5 seconds. Drain.
- If you are using 200 grams aduki bean sprouts, place them in the saucepan and allow to soften for 2 minutes.
- Prepare 4 soup bowls and place 50 grams (1¾ oz) noodles in each bowl.
- Ladle soup into each of the bowl, covering the noodles. Garnish with coriander leaves and lime wedges.
- Garnish with coriander leaves and lime wedges.
Tips
- You can use any type of noodles such as udon noodles, flat noodles, egg noodles, spelt noodles etc. Use soba- or rice noodles if you are wheat/gluten intolerant.
- You can use shrimp or trout instead of salmon.
- Serve with bread.
- For a thinner soup add more water.
- If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.
- You can use regular stock cubes instead of yeast free ones.
- You can use chicken or fish stock instead of vegetable stock.
- The soup base can be frozen and reheated later. I do not recommend freezing cooked noodles (they become soggy once thawed).
