Southeast Asian-Inspired Salmon Soup

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Southeast Asian-Inspired Salmon Soup

Southeast Asian-Inspired Salmon Soup

A touch of chile-garlic sauce and hot sesame oil add heat to this delicately flavored salmon soup without being overpowering.

Serves 6

Prep Time 35 min

Total Time 35 min.


  • 2 ounces bean thread noodles, (see Note)
  • 2 tablespoon canola oil
  • 3 tablespoon thinly sliced garlic
  • 7 cups reduced-sodium chicken broth
  • 1 15-ounce c petite diced tomatoes
  • 1 tablespoon fish sauce, (see Note)
  • 1 tablespoon chile-garlic sauce, (see Note)
  • 2 teaspoons hot sesame oil, or to taste
  • 1 1/4 pounds wild salmon fillet, skinned (see Tip) and cut into 1/2-inch cubes
  • 1 cup thinly sliced scallions
  • 1/2 cup loosely packed cilantro leaves
  • Lime wedges, for garnish

Cooking Directions

Step 1

Place noodles in a large bowl, cover with hot tap water and soak until softened, 20 to 25 minutes. Drain.

Step 2

Meanwhile, heat canola oil over medium heat in a Dutch oven. Add garlic and cook, stirring often, until golden brown, about 3 minutes. Transfer to a paper towel with a slotted spoon. (If the oil is too hot, the garlic will burn and become bitter so try a "tester" slice first before frying the rest.)

Step 3

Carefully pour broth into the pan (it may spatter a little); bring to a boil. Stir in tomatoes and their juice, fish sauce, chile-garlic sauce and hot sesame oil. Stir in salmon, reduce heat to a gentle simmer and cook until the salmon is nearly cooked through, about 2 minutes. Stir in the drained noodles and scallions and simmer 1 minute more.

Step 4

Top with cilantro and the crispy garlic. Serve with lime wedges, if desired.