Salmon rice soup with ginger and garlic

Based on 5 ratings
Amy

Amy

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Difficulty

Easy 👌
35
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-1+
55 g salmon
100 g rice
800 ml water
2 cloves garlic
15 g ginger
1 tbsp chicken stock powder
1 tsp sugar
salt
pepper
olive oil for frying
green onions for serving
cilantro for serving
Metric
Imperial

Utensils

  • small pot
  • cooking spoon
  • frying pan
  • cutting board
  • knife

Nutrition per serving

Cal
233
Protein
11g
Fat
1g
Carb
44g

Step 1/3

  • 100 rice
  • 800 ml water
  • small pot
  • cooking spoon

Add rice and water to a small pot and bring to a boil, then reduce to medium-low heat. Let simmer for approx. 30 min., stirring often.

Step 2/3

  • 2 cloves garlic
  • 15 ginger
  • 55 salmon
  • salt
  • pepper
  • olive oil for frying
  • frying pan
  • cutting board
  • knife

Meanwhile, peel and mince garlic and ginger. In a frying pan, heat olive oil over medium-high heat. Add ginger and garlic and sauté for approx. 2 – 3 min., or until fragrant. Remove from heat, add salmon and season with salt and pepper.

Step 3/3

  • 1 tbsp chicken stock powder
  • 1 tsp sugar
  • salt
  • pepper
  • green onions for serving
  • cilantro for serving

Transfer salmon to the rice porridge, add chicken stock powder and sugar. Season to taste with salt and pepper. Pull apart the salmon and mix into the porridge. Serve with sliced green onions and cilantro. Enjoy!