A touch of chile-garlic sauce and hot sesame oil add heat to this delicately flavored salmon soup without being overpowering.
Ingredients:
2 ounces bean thread noodles (see note)
2 tablespoons neutral oil, such as canola or avocado
3 tablespoons thinly sliced garlic
7 cups reduced-sodium chicken broth
1 15-ounce can petite diced tomatoes
1 tablespoon fish sauce (see note)
1 tablespoon chile-garlic sauce (see note)
2 teaspoons hot sesame oil, or to taste
1 ¼ pounds wild salmon fillet, skinned (see tip) and cut into 1/2-inch cubes
1 cup thinly sliced scallions
½ cup loosely packed cilantro leaves
lime wedges, for garnish
Directions:
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 before frying the rest.)
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.
