Spicy Fish Soup with Udon Noodles

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The original recipe is spicy, but you can adapt it the way you prefer!

Ingredients for 4 servings:

200 gr. (7 oz.) of salmon
150 gr. (5,3 oz.) of shrimps (already cleaned)
200 gr. (7 oz.) of udon noodles
500 ml. (16,9 fl.oz.) of vegetable broth
4 spring onions
2 pak choi cabbages
1/4 of red onion
1 tsp. of chopped ginger
1 tsp. of tom yum spice paste
1 tsp. of spicy chili paste
1 tbsp. of soy sauce
25 ml. of extra virgin olive oil
1 tsp. of sesame oil
juice of half lime
salt and pepper to taste

Preparation

1.In a wok brown the finely chopped onions with few tbsp. of olive oil and chopped ginger. Add tom yum spice paste, sesame oil and spicy chili paste. Mix everything with a wooden spoon and cook over high heat for few minutes.
2.Add diced salmon and shrimps, lower the heat and cook everything for approx. 3 minutes, stirring occasionally. Then add the pak choi cabbages cut into strips and gradually pour the broth letting everything boil for approx. 30 minutes.
3.Boil the noodles for 2 minutes in a pot with salted boiling water. When ready, drain them and put them in the fish soup. Cook for another minute adding the lime juice a little salt and a pinch of black pepper to taste.
4.Serve with a few slices of raw red onion and a bit of chopped parsley (optional).

Bon appétit!

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