Hot And Sour Salmon Soup

1. 1

   Place the stock and ginger in a large saucepan, bring to the boil, lower the heat and simmer for 5 minutes.

2. 2

   Strain to remove the ginger; discard.

3. 3

   Return stock to the pan, add salmon strips, bok choy and chilli to the stock, simmer gently for 2 minutes.

4. 4

   Lastly add soy sauce, and sugar and lime juice to taste and to achieve a balanced hot, sweet, salty, sour flavour.

5. 5

   Ladle into serving bowls and garnish with torn coriander leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.