Not many words today;
Just a lovely, lovely soup.
It's a traditional Vietnamese soup that has a sour taste due to the tamarind powder and tomatoes added. Warm, delicious soup with hearty chunks of salmon and earthy dill. I'd say it almost is perfection.
Put in place:
Dig in by all means!
Salmon & Dill Soup
Yields: 3 - 4 servings
5 cans of sodium free/ low sodium chicken stock
1 tbsn. olive oil
1 small onion, thinly sliced
1 cup cherry tomatoes, halved
1 lb. salmon filet, skin removed and cut into 1-inch pieces
1 tsp. tamarind soup base
Rice noodles, cooked according to package
2 cloves garlic, finely minced
1/2 cup dill, roughly chopped
Fish sauce, to taste
Freshly ground black pepper, to taste
Green onions, sliced thinly lengthwise (optional)
In a large saucepot, heat the oil over medium heat. Add the onions and cook until tender, about 3 - 5 minutes. Add in the salmon pieces, then cover with the broth. Add the tomatoes and tamarind soup base then turn heat on high and bring broth to a boil. Some 'scum' should come up, which you can just remove with a ladle. Once it has come to a boil, you can reduce the heat to a simmer. Just before ready to serve, add the dill and garlic and let heat for a minute. Add fish sauce and black pepper to taste. To serve, place some cooked noodles in a bowl, then top with the soup. Top with some green onions and enjoy!
Salmon Dill Soup - the cinematic version.
What a lovely Sunday to have soup!