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6 teaspoons Nori Flakes
1 red onion, roughly chopped
15cm piece of spring onion, roughly chopped
2cm piece of fresh ginger, roughly chopped
½ teaspoon Coconut Sugar
2 cloves of garlic, roughly chopped
5cm piece of lemon grass, halved lengthways and roughly chopped
½ cup roughly torn, fresh basil leaves
1 teaspoon sesame oil
1 teaspoon rock salt
1 large red chilli, roughly chopped (optional)
1 tablespoon vegetable, coconut or peanut oil
270ml coconut milk
2 cups fish stock (use vegetable stock for a vegan alternative)
1 salmon fillet, cut into large cubes (use tofu for a vegan alternative)
6-8 shiitake mushrooms, some sliced and some left whole
1 bunch bok choy, quartered length ways
¼ green capsicum, finely sliced
220 grams Hokkien noodles (use rice noodles to keep the soup gluten free)
1 cup Dulse Leaf
Sprigs of fresh mint
2 teaspoons unsalted peanuts
Finely sliced red chilli (optional)
In a mortar and pestle (or hand blender with attachment), pound all of the soup base ingredients together into a fine paste.
In a large saucepan, add the oil and bring to a medium heat. Once hot, add the base paste to the pot.
Fry the base paste for 1-2 minutes or until fragrant.
Add the coconut milk and stock. Slowly bring to a simmer and allow to cook for 3-5 minutes.
Meanwhile, in a separate bowl, cover the noodles with boiling water and allow to sit for 3-5 minutes, or until cooked.
Add the salmon to the soup pot and cook for 1 minute, before adding the bok choy, mushrooms and capsicum.
Cook for a further 2-3 minutes, or until the salmon is almost cooked through and the thick part of the bok choy is just tender.
Place the noodles in a bowl and ladle the soup over the top, flaking the salmon a little with a fork.
Tuck the Power Super Foods Dulse Leaf into the top of the soup. Dulse leaf acts as the seasoning to the soup, so add more or less according to your taste.
Serve with sprigs of mint, peanuts and extra chilli.
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