Flaked Salmon & Noodle Soup
Serves 4 | 
Prep 15 min | 
Cook 15 min
Ingredients
- 500g salmon fillets
- 3 tsp of grated fresh ginger
- 1 tbsp rice bran oil
- 2 cups water
- 6 cups fish stock
- 300g button mushrooms, sliced
- 4 baby bok choy, cut off the green leaves and slice the white stems
- 2 green onions, chopped
- 2 tbsp AYAM™ Light Soy Sauce
- 1 tbsp AYAM™ Oyster Sauce
- 1 tsp AYAM™ Pure Sesame Oil
- ⅓ cup AYAM™ Malaysian Nyonya Curry Paste
- 2 cakes AYAM™ Instant Noodles
Method
Marinating:
- It is very important to prepare the salmon fillets for this dish. Combine the salmon in a bowl with ginger, soya sauce, oyster sauce and sesame oil. Refrigerate at least 15 minutes.
Simmering:
- After these 15 minutes or more, heat the oil in a non-stick frying pan. Add the salmon and cook on medium heat on each side, until almost cooked through. Remove and stand for 3 minutes before breaking it into flakes.
- Next, combine the curry sauce, the water and the stock in a large saucepan and bring to the boil. Simmer for 2 minutes. Add the noodles, the mushrooms and the bok choy stems and simmer for another 3 minutes. Finally, add the bok choy leaves and stir for a few seconds until softened.
Presentation:
- Spoon the soup, the vegetables and the noodles into the serving bowls and sprinkle with salmon and green onions.
