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Home / Recipes / Fish & Seafood

Spicy Salmon Soup

Fish & Seafood

Spicy Salmon Soup

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

Ingredients

  1. 2 ounces bean thread noodles (see note)
  2. 2 tablespoons neutral oil, such as canola or avocado
  3. 3 tablespoons thinly sliced garlic
  4. 7 cups reduced-sodium chicken broth
  5. 1 15-ounce can petite diced tomatoes
  6. 1 tablespoon fish sauce (see note)
  7. 1 tablespoon chile-garlic sauce (see note)
  8. 2 teaspoons hot sesame oil, or to taste
  9. 1 ¼ pounds wild salmon fillet, skinned (see tip) and cut into 1/2-inch cubes
  10. 1 cup thinly sliced scallions
  11. ½ cup loosely packed cilantro leaves
  12. lime wedges, for garnish

Directions

  1. Place noodles in a large bowl, cover with hot tap water and soak until softened, 20 to 25 minutes. Drain.
  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.)
  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.
  4. Top with cilantro and the crispy garlic. Serve with lime wedges, if desired.

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