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Ingredients
US|METRIC
4 SERVINGS
- 4 inches ginger (piece, peeled and sliced)
- 2 lemongrass
- 5 cloves garlic (finely diced)
- 24 oz. seafood stock
- 2 tsp. lime zest
- 13.5 oz. coconut milk
- 2 carrots (cut into bite size pieces)
- 1 daikon (cut into bite size pieces)
- 3 baby bok choy (quartered)
- 6 shiitake mushrooms (sliced)
- 3 Tbsp. fish sauce
- 2 Tbsp. lime juice
- salt
- pepper
- 1 pinch cayenne
- 1 lb. salmon (cut into 1 inch portions)
- 1 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1 tsp. ginger powder
- 1/2 tsp. salt
- 1/2 tsp. pepper
- udon (cooked)
- 4 inches ginger (piece of, peeled and sliced)
- 2 lemongrass
- 5 cloves garlic (finely diced)
- 24 oz. seafood stock
- 2 tsp. lime zest
- 13.5 oz. coconut milk
- 2 carrots (cut into bite size pieces)
- 1 daikon (cut into bite size pieces)
- 3 baby bok choy (quartered)
- 6 shiitake mushrooms (sliced)
- 3 Tbsp. fish sauce
- 2 Tbsp. lime juice
- salt
- pepper
- 1 pinch cayenne
- 1 lb. salmon (cut into 1 inch portions)
- 1 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1 tsp. ginger powder
- 1/2 tsp. salt
- 1/2 tsp. pepper
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