Spicy soup with salmon dumplings
A spicy bouillon with delicious spiced salmon dumplings. One of our favorites!
Servings: 4 persons
Ingredients
For the dumplings
- 600 gr salmon skinless and without pin-bones
- 3 tbl spoons panko Japanese breadcrumbs (you could replace it by normal breadcrumbs)
- 1 clove garlic
- 1 egg
- 1/2 spicy small red pepper remove seeds
- 1 handfull coriander
- 1 t spoon lemongrass grinded
- 2 bl spoons olive oil
For the bouillon
- 800 ml vegetable broth
- 2 red pointed pepper
- 2 stalks celery
- 2 spring onion
- 2 tomatoes medium sized
- 2 cm ginger finely chopped
- 8 tbl spoons soja sauce
- 1/2 spicy small red pepper remove seeds
- 2 tbl spoon coriander fresh chopped
- 200 gr orzo (= greek pasta) or rice
- 2 tbl spoons olive oil
Instructions
- Start by making the salmon dumplings. Cut the fillets into pieces of 3x3 cm and remove all the fish bones. Chop the salmon finely into the chopper. You can also just cut them very small, so you still have some pieces left and not all is crushed.
- Put the salmon, egg, panko breadcrumbs, a shredded clove of garlic, finely sliced 1/2 chilli and cut coriander all togheter in a bowl. Season with pepper, salt and lemon grass. Mix well. Roll with your hands dumplings of about 3-4 cm.
- Add the 2 tablespoons olive oil in a pan and fry the salmon dumplings. Put them aside.
- Cut the pointed peppers into rings of 3 mm, the celery stalks into thin slices as well as the tomatoes. Chop the garlic, ginger and 1/2 red pepper.
- Put in a deep frying pan / wok 2 tbsp of olive oil and fry the pepper along with the celery. After a 3 minutes, add the diced tomatoes, the garlic and ginger. Stir-fry for 2 minutes and add the bouillon with some soy sauce. Warm up over a low heat , add the dumplings. Cut the spring onion into fine rings and sprinkle them over the soup.
- Adde the fresh coriander just before serving. (Sprinkle on top).
- In another pan, you bring water to boil. Cook the greek pasta or rice, following the instructions on the package.
- Serve the soup in a deep plate along with some dumplings, vegetables and 2 spoons of pasta.
Notes
This is actually a variation on the classic meal soups that people used to make here. the first day it became a broth with vegetables, the second day they added the rice to the same broth and the third day the meat. All togheter in one meal soup.