Creamy Salmon Asparagus Soup

• 400 grams Pink salmon belly
• 1 cup campbell's cream of asparagus
• 1 cup evaporated milk
• 1 tbsp vegetable oil
• 3 garlic cloves,minced
• 1 small ginger,sliced
• 1 medium onion, chopped
• 1 pinch of salt to taste
• 1 piece green chili,sliced
• 1/4 tsp ground black pepper
• 1 tsp fried garlic
• 1 tsp spring onion,chopped
• 1 small carrot,finely chopped

1. In a pot,saute onion,ginger and garlic, stirring, until soft.
2. Add salmon and cook/stir fry for 2-3 minutes.add evaporated milk and cream of asparagus and bring to a boil, then reduce heat and simmer for 5-8 minutes.
3. Add the carrots and green chili and cook for 3 minutes.season with salt and ground black pepper.stirring occasionally.add water if needed.
4. Turn the heat off.transfer the soup into a serving bowl.
5. Garnish with spring onion and fried garlic then serve hot.

salmon belly, campbells cream, milk, vegetable oil, garlic, ginger, onion, salt, green chili, ground black pepper, garlic, spring onion, carrot

Taken from cookpad.com/us/recipes/343570-creamy-salmon-asparagus-soup (may not work)