90
Weeknight Feast TOP TIPS
Have your broth very
hot for serving, as the
heat of the soup will
cook the salmon in
the serving bowl.
−−−−−−−−−−
Kelp noodles are high
in iodine and are
gluten−free and low
carb; they can be found
in health food stores
and some Asian
supermarkets. You can
usemungbeanthread
noodles or glass rice
vermicelli noodles
instead, if you prefer.SALMON PHO WITH
KELP NOODLES
PREP + COOK TIME 30 MINUTES SERVES 4
Low carb, high in omega-3, paleo
3 litres (12 cups) fish stock
2 whole star anise
2 teaspoons finely grated fresh ginger
1 cinnamon stick
2 coriander roots, bruised
454g kelp noodles
1½ cups (120g) bean sprouts
¼ cup loosely packed fresh
coriander leaves
¼cup loosely packed fresh mint leaves
¼ cup loosely packed fresh thai
basil leaves
2 green onions, sliced thinly on
the diagonal
2 fresh long red chillies, sliced thinly
on the diagonal
¼ cup (60ml) fish sauce
750g skinless sashimi−grade salmon,
boned, cut into 5mm slices
1 medium lemon (140g),
cut into 6 wedges
1 Place stock, star anise, ginger,
cinnamon and coriander roots in
a large saucepan; bring to the boil.
Reduce heat to low; simmer for
10 minutes.
2 Meanwhile, cook noodles in
another large saucepan of boiling
water for 10 minutes or until
softened slightly; drain well.
3 Combine sprouts, herbs, green
onion and chilli in a medium bowl.
4 Strain broth though a fine sieve
into another large saucepan. Bring
to the boil over high heat; stir in
fish sauce.
5 Divide noodles and salmon among
soup bowls; ladle hot broth into bowls
and top with sprout
mixture. Serve with lemon
wedges.