Salmon Noodle Soup
This vibrant and comforting Thai red curry salmon noodle soup is bursting with flavor and packed with wholesome ingredients. The combination of tender salmon, earthy shiitake mushrooms, and crunchy baby corn brings a delightful contrast of textures to each spoonful. The fragrant broth, infused with zesty lime juice and the warm kick of red curry paste, is a soothing treat for the taste buds. Finished with a sprinkling of fresh coriander, this dish is a beautiful balance of savory and fresh flavors that will surely warm your soul.
— Constant Cookbook
Ingredients
- 1l low-salt chicken stock
- 2 tsp Thai red curry paste
- 100g flat rice noodles
- 150g pack shiitake mushrooms , sliced
- 125g pack baby corn , sliced
- 2 skinless salmon fillets , sliced
- juice 2 limes
- 1 tbsp reduced-salt soy sauce
- pinch brown sugar
- small bunch coriander , chopped
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.
Cook Time
20M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 265 calories
- Fat Content: 10 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 27 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 19 grams protein
- Sodium Content: 0.83 milligram of sodium
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