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Asian Soup with Salmon and Rice

Asian Soup with Salmon and Rice
6 servings

140 g of packaged Makfa white round rice

680 g of salmon fillet with skin removed

2 tbsp of soy sauce

1 tbsp of sesame oil

A 3 cm piece of ginger

a bunch of cilantro

400 ml of chicken broth


30 minutes


Additional properties For kids


1. Take a medium saucepan, add 300 ml of water, add salt, bring to a boil. Add the rice and cook for 10 minutes until half-ready, stirring occassionally. Remove the excess water.

2. Cut the salmon into 8 pieces, add soy sauce and sesame seed oil.

3. Separate the cilantro leaves from the stems, do not throw away the stems. In a large saucepan combine the broth and 800 ml of water, add the rice, the cilantro stems and the ginger cut into strips, add salt. Bring to a boil, reduce heat, cover and cook on low heat for 15 minutes.

4. Add the salmon into the saucepan. Cover and cook for 5-7 minutes until the salmon is ready. Remove the cilantro stems. Garnish with cilantro leaves, and serve.

Cuisine China and South-Eastern Asia
Dish type Soups and Salads