Salmon Noodle Soup
Salmon and noodles in a gently spiced curry broth — an aromatic, quick comfort bowl.
- Total
- 35 min
- Serves
- 4
A warming Vietnamese-style soup: salmon poached in a chicken stock spiked with Thai red curry paste, with rice noodles, shiitake mushrooms and sweetcorn, finished with lime and coriander. The gentle curry warmth and tender salmon make a comforting, aromatic bowl. It's a quick weeknight noodle soup that tastes far more involved.
Ingredients
- 1 L Chicken Stock
- 2 tsp Thai Red Curry Paste
- 100g Rice Noodles
- 150g Shiitake Mushrooms
- 125g Sweetcorn
- 2 Salmon
- Juice of 2 Lime
- 1 tablespoon Soy Sauce
- Pinch Brown Sugar
- Bunch Coriander
Instructions
- Pour the stock into a large pan, bring to the boil, then stir in the curry paste.
- Add the noodles and cook for 8 mins. Tip in the mushrooms and corn and cook for 2 mins more.
- Add the salmon to the pan and cook for 3 mins or until cooked through.
- Remove from the heat and stir in the lime juice, soy sauce and a pinch of sugar. Ladle into 4 bowls and sprinkle over the coriander just before you serve.
Nutrition (per serving)
- Calories
- 350
- Protein
- 30 g
- Fat
- 10 g
- Carbs
- 40 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
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