Asian fish and vegetable soup

Ingredients for 4 servings:

• 200 g wild salmon fillet(s)
• 100 g mie noodles
• 1 can coconut milk
• 1 large carrot(s)
• 1 small leek(s)
• 2 onions
• 40 ml soy sauce, dark
• n. B. Pfeffer
• e.g. chili threads
• 350 ml water
• 5 cloves garlic
• 10 g ginger root, cut into strips
• 10 g turmeric, cut into strips
• ½ tsp cumin
• 1 tbsp peanut oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 17 minutes; Total time approx. 27 minutes

quick and tasty

Cut the carrots into thin strips or florets and the leek into rings. Then cut the onion into eighths and mince the garlic. Sauté the vegetables in 1 tablespoon of peanut oil. Meanwhile, dice the salmon and sear briefly with the browned vegetables. Then deglaze with soy sauce, water, and coconut milk. Add ginger, turmeric, cumin, pepper, and chili flakes according to the recipe or to your liking and simmer for about 15 minutes. Now break the mie noodles in half and let them simmer for another 2-3 minutes (depending on the manufacturer). Garnish the soup with chili flakes, carrot flowers, or a few drops of soy sauce.