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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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An excellent soup to start a meal with. Or for lunch with a crusty slice of french bread. Times are approx. I may be slower then you. Ingredients:
1 lb fresh salmon fillet, cut into medium chunks |
1 teaspoon dark sesame oil |
1 tablespoon oil |
1 cup coursely chopped onion |
1/2 bag frozen oriental-style vegetables |
1 cup cut frozen spinach |
1 medium tomato, peeled seeded and diced |
1 tablespoon minced fresh ginger |
2 tablespoons minced garlic |
1 tablespoon curry powder |
4 cups chicken broth |
maggi seasoning (soy sauce will work too) |
2 cups cooked brown rice |
1/4 cup chopped cilantro |
crushed red pepper flakes |
Directions:
1. Heat oils in a large saucepan over medium-high heat.
2. Add onion, celery, oriental vegetables, ginger and garlic sauté.
3. for 1 minute.
4. Sprinkle with curry powder and Reduce heat to.
5. medium and sauté for 5 minutes or until vegetables are just tender.
6. Add spinach, tomato And chicken stock; bring to a boil over high heat.
7. Season with Maggi, add in salmon pieces.
8. Bring to another boil,.
9. reduce heat to medium, simmer for 3 minutes or until salmon flakes.
10. easily when tested with a fork.
11. Place mounds of hot rice in the center of large soup bowls.
12. Ladle the soup over rice.
13. Sprinkle serving with chopped cilantro and pinch of red pepper flakes serve.
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