Hot And Sour Salmon Soup Recipes

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HOT AND SOUR SALMON SOUP



Hot and Sour Salmon Soup image

Thanks to its warming and nourishing qualities, this hot and sour salmon and tagliatelle soup is perfect for cold days. The curry, onion, garlic, and pepper give it the invigorating hotness, while the lime brings in some sourness. Did we mention that this type of dish is easy to prepare?

Provided by Andrei Gusty

Categories     dairy-free, Fish & seafood, hot & spicy, nut-free, salty, Soup

Time 25m

Yield 3

Number Of Ingredients 15

1 tablespoon vegetable oil
1 red onion, chopped
1 lime, wedged
1 teaspoon curry powder
1 teaspoon dried coriander
1 medium sweet potato, cubed
2 garlic cloves, crushed
2 cups of fish stock
1 teaspoon pink himalayan salt
pepper
1 large carrot, chopped
½ cup tagliatelle
5 ounces of salmon fillet, chopped
1 tablespoon tomato sauce
2 tablespoons of fresh parsley, chopped

Steps:

  • Heat the vegetable oil in a cooking pot over low heat, then cook and stir the onion until tender. Add the lime wedges, curry powder, and dried coriander. Cook and stir for 1 minute. Add the sweet potato and garlic and stir for 1 more minute.
  • Add the fish stock, season with Himalayan salt and pepper, then add the carrot. Keep stirring and bring to a simmer. Keep adding the tagliatelle, salmon, tomato sauce, and fresh parsley. Simmer for 15 minutes.

Nutrition Facts : Calories 371 calories, Protein 24 grams, Fat 15 grams, Carbohydrate 39 grams

HOT AND SOUR SOUP



Hot and Sour Soup image

Provided by Nigella Lawson : Food Network

Categories     appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

6 1/2 cups chicken stock
1 heaping tablespoon tom yam hot and sour paste
4 kaffir lime leaves, finely chopped, optional
1 stalk lemongrass, bottom, inner part only, roughly chopped
1 lime, juiced
4 tablespoons fish sauce (nam pla)
2 to 3 small jalapenos or fresh red or green chiles, finely chopped
1 teaspoon sugar
1 1/2 cups plus 2 tablespoons, straw or button mushrooms, halved or quartered
1 pound (2 ounces) peeled, raw shrimp
Five 1-inch pieces small scallions, sliced thin
1 bunch cilantro, leaves chopped

Steps:

  • In a medium saucepan, heat chicken stock, tom yam paste, lime leaves, lemon grass, lime juice, fish sauce, chiles, and sugar. Once it has come to a boil, add mushrooms and simmer for 2 minutes. Add shrimp and scallions and cook for 2 to 3 minutes allowing the shrimp to cook but still be tender. Sprinkle with cilantro and serve immediately. Place extra cilantro on the table for people to add more.

HOT AND SOUR SALMON SOUP



Hot and Sour Salmon Soup image

Make and share this Hot and Sour Salmon Soup recipe from Food.com.

Provided by JustJanS

Categories     Lactose Free

Time 21m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 liters chicken stock
1 inch piece of fresh ginger, peeled and finely sliced
600 g fresh salmon, skinned,de-boned,sliced in 1 cm strips
4 baby bok choy, well washed,trimmed
2 small red chilies, finely sliced
3 tablespoons light soy sauce
1 -2 tablespoon sugar
3 -4 limes, juice of
1/2 cup roughly torn coriander leaves

Steps:

  • Place the stock and ginger in a large saucepan, bring to the boil, lower the heat and simmer for 5 minutes.
  • Strain to remove the ginger; discard.
  • Return stock to the pan, add salmon strips, bok choy and chilli to the stock, simmer gently for 2 minutes.
  • Lastly add soy sauce, and sugar and lime juice to taste and to achieve a balanced hot, sweet, salty, sour flavour.
  • Ladle into serving bowls and garnish with torn coriander leaves.

HOT AND SOUR SALMON WITH GREENS



Hot and Sour Salmon with Greens image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 8

2 1/2 pounds bok choy,stem ends and leaf tips trimmed
8 to 9 whole scallions, ends trimmed, cut into thin julienne slice on diagonal
3 heaping tablespoons fresh ginger, cut into very thin julienne shreds
6 salmon steaks, about 6 ounces each
6 tablespoons soy sauce
3 1/2 tablespoons Chinese black vinegar or Worcestershire sauce
1/4 cup sugar, or to taste
2 tablespoons minced garlic

Steps:

  • Preheat oven to 450 degrees. Trim the tough outer leaves from the bok choy and discard. Rinse stalks and leaves; drain. Cut the stalks in half lengthwise. Cut halves diagonally into 2-inch sections. In a bowl toss the scallions and ginger with the sections. Arrange on a heatproof platter. Place salmon steaks atop greens. Pour several inches of water into a roasting pan and heat until boiling. Place the platter of salmon and vegetables on a rack over the roasting pan. Cover tightly with foil. Steam 7 to 9 minutes or until fish is cooked. Mix remaining dressing ingredients in a serving bowl. Serve from the platter with dressing spooned on top.;

HOT AND SOUR SOUP



Hot and Sour Soup image

We've tried several recipes for this hot and sour soup and couldn't find one that resembled the one we liked at a restaurant. So, I made my own and I must say it is on par with what you'll find when dining out. Regular or hot chili sauce can be used, according to taste. -Vera Leitow, Mancelona, Michigan

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 6 servings (about 2 quarts).

Number Of Ingredients 15

3/4 pound pork tenderloin, cut into 1-1/2-inch x 1/4-inch strips
1 tablespoon olive oil
1/2 pound sliced fresh mushrooms
6 cups chicken broth
1/4 cup soy sauce
2 tablespoons chili garlic sauce
3/4 teaspoon pepper
1 package (14 ounces) extra-firm tofu, drained and cut into 1/4-inch cubes
1 can (8 ounces) bamboo shoots, drained
1 can (8 ounces) sliced water chestnuts, drained
1/2 cup white vinegar
1/3 cup cornstarch
1/3 cup cold water
2 teaspoons sesame oil
Finely chopped green onions

Steps:

  • In a Dutch oven, brown pork in oil until no longer pink; remove meat and keep warm. Add mushrooms; saute until tender. Set aside and keep warm. , Add the broth, soy sauce, chili garlic sauce and pepper to the pan. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Return the meat and mushrooms to the pan. Stir in the tofu, bamboo shoots, water chestnuts and vinegar. Simmer, uncovered, for 10 minutes., In a small bowl, combine cornstarch and water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in sesame oil. Garnish servings with onions.

Nutrition Facts : Calories 240 calories, Fat 10g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 1779mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.

HOMEMADE HOT AND SOUR SOUP



Homemade Hot and Sour Soup image

Very easy-to-make hot and sour soup.

Provided by Kevin

Categories     Side Dish

Time 40m

Yield 4

Number Of Ingredients 15

4 cups chicken broth
½ cup mushrooms, diced
¼ cup shredded cooked chicken
3 tablespoons soy sauce
1 tablespoon chile-garlic paste (sambal oelek)
2 cloves garlic, minced
3 ounces firm tofu, drained, cut into 1/4-inch cubes
⅓ cup canned bamboo shoots, cut into matchsticks
¼ cup white vinegar
¼ teaspoon ground white pepper, or to taste
2 tablespoons cold water
2 tablespoons cornstarch
1 egg
2 green onions, diced
1 teaspoon toasted sesame oil

Steps:

  • Bring chicken broth to a simmer in a 2-quart saucepan. Add mushrooms, chicken, soy sauce, chile paste, and garlic. Simmer for 5 minutes. Add tofu, bamboo shoots, vinegar, and white pepper. Simmer for 5 minutes more.
  • Combine water and cornstarch in a cup; stir until smooth. Add mixture to the soup and stir well. Let simmer until soup thickens, about 5 minutes more.
  • Beat egg in a cup and slowly pour, in a fine stream, into the soup. Stir well and heat through for 30 seconds. Mix in green onions and sesame oil. Remove from heat; serve hot.

Nutrition Facts : Calories 122.2 calories, Carbohydrate 10.3 g, Cholesterol 59.4 mg, Fat 5.8 g, Fiber 0.7 g, Protein 8.2 g, SaturatedFat 1.3 g, Sodium 1900.8 mg, Sugar 2.9 g

HOT AND SOUR SOUP



Hot and Sour Soup image

White pepper is traditional in hot and sour soup but black pepper makes a fine substitute.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 30m

Yield Makes 6 cups soup

Number Of Ingredients 10

1 ounce dried shiitake mushrooms
2 tablespoons cornstarch
5 cups chicken broth
4 tablespoons soy sauce
1 teaspoon ground white pepper
3/4 cup canned bamboo shoots, rinsed and drained and cut into matchsticks
7 ounces soft tofu, cut into 1/2-inch cubes
3 scallions, thinly sliced
3 tablespoons white vinegar
1 egg, lightly beaten

Steps:

  • In a small bowl, soak mushrooms in 2 cups boiling water until softened, using a plate to keep mushrooms submerged, about 15 minutes. Remove mushrooms, reserving mushroom liquid, and thinly slice. In another small bowl, whisk together cornstarch and 4 tablespoons water.
  • In a medium saucepot, add mushrooms and mushroom liquid to chicken broth. Pour mushroom liquid carefully to leave behind grit (or strain it). Bring chicken broth, mushrooms, mushroom liquid, soy sauce, and pepper to a simmer covered. Add bamboo shoots, tofu, and scallions, reserving 4 tablespoons sliced green tops; simmer 5 minutes. Add cornstarch mixture and bring to a boil; cook 2 minutes. Stir in vinegar. Remove from heat and add egg while stirring soup. Serve topped with remaining scallion.

HOT & SOUR FISH SOUP



Hot & sour fish soup image

James Martin's Asian soup combines a fragrant broth with fish, seafood and light noodles, topped with strong herbs

Provided by James Martin

Categories     Dinner

Time 45m

Number Of Ingredients 13

1 tsp coriander seeds
small piece ginger or galangal, sliced
850ml chicken or fish stock
175g thin rice noodles
2 tbsp fish sauce
2 fat red chillies , deseeded and thinly sliced
3 garlic cloves , thinly sliced
300g raw, tail-on tiger prawns
200g/7oz skinless salmon fillet , cut into small cubes
4 spring onions , chopped
handful coriander leaves
handful mint leaves , torn
juice 2 limes

Steps:

  • Put the coriander seeds and galangal or ginger in a saucepan. Pour in the stock, bring to the boil, then simmer gently for 5 mins. Leave to stand for 10 mins.
  • Meanwhile, cook the noodles following pack instructions. Drain and keep warm. Return stock to the boil. Add the fish sauce, chillies and garlic, reduce the heat and simmer for 2 mins. Add the prawns and salmon, return to a simmer and cook gently for about 5 mins until both are firm and cooked. Add the spring onions, herbs and lime juice, to taste.
  • Divide the noodles between soup bowls. Using a slotted spoon, lift out the prawns and fish, and place on the noodles. Season the hot stock, pour into the bowls and serve with Spring rolls on the side.

Nutrition Facts : Calories 322 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 29 grams protein, Sodium 3.46 milligram of sodium

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