Asian-Inspired Salmon Soup

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2 ounces  bean thread noodles
2 tablespoons   canola oil
3 tablespoons   thinly sliced garlic
7 cups  reduced-sodium chicken broth
1 15-ounce can   petite diced tomatoes
1 tablespoon   fish sauce
1 tablespoon   chile-garlic sauce
2 teaspoons   hot sesame oil, or to taste
1 1/4 pounds   wild salmon fillet, skinned and cut into 1/2-inch cubes
1 cup  thinly sliced scallions
1/2 cup  loosely packed cilantro leaves
Lime wedges  for garnish




Place noodles in a large bowl, cover with hot tap water and soak until softened, 20 to 25 minutes. Drain.

Meanwhile, heat canola oil over medium heat in a Dutch oven. Add garlic and cook, stirring often, until golden brown, about 3 minutes. Transfer to a paper towel with a slotted spoon. (If the oil is too hot, the garlic will burn and become bitter so try a tester slice first).

Carefully pour broth into the pan (it may spatter a little); bring to a boil. Stir in tomatoes and their juice, fish sauce, chile-garlic sauce and hot sesame oil. Stir in salmon, reduce heat to a gentle simmer and cook until the salmon is nearly cooked through, about 2 minutes. Stir in the drained noodles and scallions and simmer 1 minute more.

Top with cilantro and the crispy garlic. Serve with lime wedges, if desired.


Active Time:  35 Minutes
Total Time: 40 Minutes
Yield:  6 Servings

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