with Lemongrass, Bok Choy and Ramen
Ingredients: Salmon fillets • Carrot • Shanghai bok choy • Ramen noodles (wheat) (wheat flour, water, potassium carbonate, food color (yellow #5), potassium sorbate) • Lime • Red curry paste (ginger, water, garlic, onion, sugar, soy oil, salt, lemongrass, spices, xanthan gum, citric acid, herbs, natural flavour, potassium sorbate) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Lemongrass • Chili-garlic sauce (water, chili peppers, glucose, garlic, salt, vinegar, modified corn starch, dried garlic, canola oil, soybean oil, dried red bell pepper, xanthan gum, acetic acid, citric acid, paprika oleoresin, caramel, potassium sorbate, sodium benzoate) • Fish sauce (anchovies) (water, rice vinegar, salt, sugar, fish sauce powder (anchovies, maltodextrin), lime juice from concentrate, anchovies, disodium inosinate and guanylate, seasoning, yeast extract, xanthan gum, lactic acid, caramel, potassium sorbate, sodium benzoate) • Vegetable stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) • Cilantro.
Allergens
Utensils
Tags
Steelhead Salmon
250 g
Ramen Noodles
100 g
Shanghai Bok Choy
1 unit(s)
Carrot
1 unit(s)
Lemongrass
1 unit(s)
Lime
1 unit(s)
Cilantro
7 g
Ginger-Garlic Puree
2 tbsp
Red Curry Paste
4 tbsp
Vegetable Stock Powder
7.5 g
Chili-Garlic Sauce
1 tbsp
Fish Sauce
1 tbsp
Sugar
0.25 tsp
Oil
0.5 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, wash and dry all produce.
- Heat a large pot over medium-high.
- Peel, then halve carrot lengthwise. Cut into 1/8-inch half-moons.
- When the pot is hot, add 1/2 tbsp (1 tbsp) oil, then carrots. Cook for 5-6 min, stirring occasionally, until softened. Season with salt and pepper.
- Meanwhile, cut bok choy into 1/2-inch pieces. Rinse bok choy leaves to wash away any dirt.
- Juice lime.
- Remove outer layer of lemongrass, then cut in half crosswise. On a cutting board, using the back of a spoon or a pot, forcefully hit lemongrass to crush.
- Pat salmon dry with paper towels. Season with salt and pepper.
- To the pot with carrots, add lemongrass, red curry paste, ginger-garlic puree, chili-garlic sauce and 1 tbsp (2 tbsp) lime juice. Cook for 30 sec, until fragrant.
- Add stock powder, 1/4 tsp (1/2 tsp) sugar and 3 cups (6 cups) water. Cover and bring to a boil over high. Once boiling, reduce heat to medium. Cover and cook for 4-5 min, stirring occasionally, until broth reduces slightly.
- Remove and discard lemongrass.
- Add bok choy and salmon. Cook for 3-4 min, until salmon is firm and opaque.**
- Using a spatula, break up salmon into bite-sized pieces, removing and discarding skin.
- Once boiling, add ramen noodles. Cook uncovered for 1-2 min, until tender.
- Remove from heat, then add fish sauce. Stir to combine.
- Divide noodle soup between bowls.
- Tear cilantro over top.
If you've opted to get salmon, prep and cook in the same way the recipe instructs you to prep and cook tilapia, removing and discarding skin, if you like.**
570
kcal
Calories
25
g
Fat
5
g
Saturated Fat
54
g
Carbohydrate
11
g
Sugar
6
g
Dietary Fiber
35
g
Protein
70
mg
Cholesterol
1470
mg
Sodium
0
g
Trans Fat
1100
mg
Potassium
150
mg
Calcium
4
mg
Iron
