Chicken Broth Braised Curry Ginger Plaintain Noodles with Salmon + Kale


  • HungryRoot Plantain Noodles

  • 2 tsp Fresh Ginger Chopped

  • 2 tsp Madras Curry Powder

  • Low sodium Chicken broth (can sub veggie broth)

  • Low sodium Chicken broth concentrate (add water)

  • Kale

  • Spinach

  • Salmon 4 oz piece

  • Umami seasoning trader joes

  • *Kale Chips / Coconut Flakes / sriracha optional garnish


  • In a large pot, add a tsp of coconut oil to melt

  • Add ginger and curry powder to heat + awaken aroma

  • Once sizzling, add stock, enough to fill ¼ of pot. Add concentrate and cover with water. Pot should be half full. (you can use all broth) I like the extra add of concentrate for depth

  • Bring to a slow boil

  • While waiting for broth to boil, heat a small saute pan on HIGH until smoking.

  • No oil. Add salmon skin side down

  • Sprinkle with umami seasoning and a tsp of curry powder

  • Cover with lid for 2-3 minutes.

  • Remove lid, add a tablespoon of coconut oil to deglaze, baste melted oil over salmon + flip so skin side is up. Recover and finish cooking until medium rare. Take off heat

  • In sauce pot when water is boiling, Add plantain noodles to cook. Lower to a simmer.

  • Wait until noodles are fork tender. Lower heat

  • Add GREENS. Of your choosing. I like less pasta, more greens

  • To assemble: Break up salmon, remove crispy skin. Flake salmon into bowl. Serve soup over salmon.

  • Garnish with (or just eat) the crispy skin**, scallions or crispy kale chips.


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