Hot and Sour Salmon Soup

“From the New Zealand magazine Cuisine. I haven't made this, but plan to.”
READY IN:
21mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the stock and ginger in a large saucepan, bring to the boil, lower the heat and simmer for 5 minutes.
  2. Strain to remove the ginger; discard.
  3. Return stock to the pan, add salmon strips, bok choy and chilli to the stock, simmer gently for 2 minutes.
  4. Lastly add soy sauce, and sugar and lime juice to taste and to achieve a balanced hot, sweet, salty, sour flavour.
  5. Ladle into serving bowls and garnish with torn coriander leaves.

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