1teaspoonred or green curry pastesuch as Thai Kitchen or to taste
4ouncessoba noodlescooked according to package directions (soba noodles are made of buckwheat and are a very healthy grain)
23 to 4 ounce salmon fillets, all bones removed*
Salt and pepperto taste
Combine the chicken broth, water, lemongrass, scallion, ginger root and jalapeno pepper in a medium saucepan. Bring to a simmer, simmer; covered, for 30 minutes. Shut off the heat and let sit for 10 minutes. Remove the aromatics with a slotted spoon. Add the coconut milk and curry paste (red if you want red curry, green if you want green curry); stir until the curry paste is dissolved. Taste, add more if you want it hotter, but LindySez, watch out, it’ll sneak up on you. Stir in the spinach and basil.
Meanwhile, heat the broiler to high. Rub the salmon with the sesame oil and place under the broiler. Cook, without turning, about 3 – 5 minutes, you want the center to be slightly underdone as it will continue to cook when the broth is pour-over.
In a large deep bowl, divide the soba noodles. Top with the salmon (remove the skin.) Ladle the soup over and serve with additional basil if desired.
This recipe serves 2 but can easily be increased.I was unable to find salmon filets so I used salmon steaks that I cut the bone out and then wrapped them into a little roulade. I loved the way this presented, so it may just be my new favorite way of serving this soup.