Home » Rice vermicelli soup with salmon and ginger

Rice vermicelli soup with salmon and ginger

by Ada Parisi
5 min read

Rice vermicelli soup with salmon and ginger: a recipe somewhere between Italian and Thai: for the home team we deploy the chili, the extra virgin olive oil, potatoes, parsley and mushrooms; for the East team, here is ginger, the lime juice, vermicelli soy, coconut milk. To top it all, other fresh vegetables. Actually, I had thought about doing a salmon soup I ate in Finland, but then I 'tacked’ to contamination with Oriental cuisine. The result was very good: the soup was light and aromatic, and the preparation is very simple. It is prepared in about 15 minutes.

Ingredients for 4 people:

  • half leek
  • 1 potato medium-sized
  • 2 spring onions
  • parsley: to taste
  • 150 grams of mushrooms
  • 4 Tablespoons extra virgin olive oil
  • a chili pepper
  • a slice of ginger by a centimeter and a half
  • Salt: to taste
  • 250 grams of fresh salmon
  • 1 carrot
  • 250 grams of broccoli tops
  • enough chives
  • 1 clove of garlic
  • the juice and zest of two files
  • 150 grams of rice vermicelli
  • 200 milliliters of coconut milk

Chop parsley, the chives, garlic, onions and leeks. Grate the ginger and cut into slices in chilli and carrot slices and diced potatoes. Put in a large saucepan oil, the leek, the garlic and the onions. Making wilting vegetables. Then add the grated ginger, parsley, the chives, the chili, juice and lime zest, carrots and broccoli tops.

Skipping over high heat so that they keep a bright color. Then add the coconut milk. Let cook for 10 minutes and, Meanwhile, Cook the rice noodles according to directions (normally simply blanch them for a few minutes in salted hot water).

Drain and season with a little’ extra virgin olive oil (or sesame oil, if you have it at home) and keep them warm. Combine the soup mixed mushrooms and salmon, cut into chunks. Turn off the heat. Let stand for 5 minutes, the time required for the remaining bake salmon pink.

Put on the bottom of each bowl a portion of rice noodles and pour over the soup, garnish the plate with a little’ parsley and chopped chives.

THE PAIRING: We suggest a brut produced with the classic method from Sicily: the Donnafugata Brut, which it is obtained from Pinot Noir and Chardonnay. Is’ white with bold Mediterranean flavors, pale yellow, with a persistent perlage.


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