Salmon & Dill Soup

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!