10 mins prep time
3 mins cooking time
4 servings
11 ingredients
11 Ingredients:
- 1 litre good chicken stock
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar
- 1 small red chilli (sliced thin)
- 600g salmon (cut into 3 cm cubes)
- 1 small carrot (peeled and sliced thin)
- 4 bok choy (cut into halves)
- 1 cup bean sprouts
- 1 cup coriander leaves
- 1 tablespoon sesame oil
Method:
Combine in a saucepan, the chicken stock, soy, fish sauce, palm sugar, carrot slices and sliced chilli. Bring to a boil and dissolve the sugar.
Turn down to a simmer and add in the salmon cubes. Cook for 1 minute, then add in the bok choy and simmer for a further 2 minutes.
Place the coriander leaves and bean sprouts into deep bowls, then top with the bok choy, salmon cubes and fragrant broth. Finish each bowl at the last moment with a little of the sesame oil.