Salmon noodle soup
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10 Ingredients
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25 min total
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Serves Serves 4
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Easy
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Vietnamese
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Seafood
Recipe byThe ZestyPlate Kitchen
Rice noodles, salmon, shiitake and sweetcorn in a fragrant Thai red curry broth, finished with lime and coriander. Quick and nourishing.
This salmon noodle soup is light and aromatic, and the whole thing is ready in around twenty minutes. A gently spiced Thai-style broth carries soft salmon, rice noodles, shiitake and sweetcorn, with lime and coriander stirred through at the end. It makes a warming, easy supper for a busy weeknight.
Jump to recipe
Prep 10 min
Cook 15 min
Total 25 min
Easy
Scale:
- 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
Nutrition (per serving)
310
kcal
21g
Protein
30g
Carbs
12g
Fat
Estimated per serving. How we calculate this.
Preparation
- Pour the stock into a large pan, bring to the boil and stir in the curry paste. Add the noodles and cook for eight minutes, then tip in the mushrooms and corn and give them two minutes more.
- Slide in the salmon and cook for three minutes, until just cooked through. Take the pan off the heat and stir in the lime juice, soy sauce and a pinch of sugar. Ladle into four bowls and scatter over the coriander just before serving.
Tips from the ZestyPlate Kitchen
- Slip the salmon in near the end and let it poach gently so it stays moist.
- Cook the noodles right in the broth so they take on its flavour.
- Squeeze in the lime once the pan is off the heat to keep it tasting bright.
- Start with less curry paste and add more if you want extra warmth.
Frequently Asked Questions
Yes. Cod, prawns or even tofu all work nicely. Just tweak the timing so whatever you use is cooked through but not overdone.
Make the broth ahead by all means, but hold back the noodles and salmon until you reheat, or they go soft.
Pak choi, spinach, mangetout or beansprouts are all good, stirred in towards the end.
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