Thai Yellow Curry Salmon

and Noodle Soup
Mild heat, big flavours, moreish salmon and silky noodles. Seriously yummy!
601 Reviews
Cals 760 · Prot 41 · Carbs 53 · Fat 46
Family-Friendly
Try Hello Chef Now
20 min
Thai Yellow Curry Salmon and Noodle Soup
Mild heat, big flavours, moreish salmon and silky noodles. Seriously yummy!
601 Reviews
Cals 760 · Prot 41 · Carbs 53 · Fat 46
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Fish
Skinless salmon fillet 6*
350 Grams
Large red chilli
1 Piece
Thai basil
15 Grams
Fresh coriander
15 Grams
Salt
0.5 Tsp
For soup
Carrot
2 Pieces
Shallots
1 Piece
Ginger
30 Grams
Garlic cloves
2 Pieces
Olive oil
1 Tbsp
Yellow curry paste
20 Grams
Water
700 ML
Coconut milk
200 ML
Vegetable stock cube
1 Piece
Rice noodles
100 Grams
Lime
2 Pieces
To serve
Sesame seeds 3*
10 Grams

Allergens

*6 Fish, *3 Sesame Seeds
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep salmon

1 Prep salmon

Chop the salmon into cubes. Chop the red chilli (remove the seeds if you prefer it milder). Chop most of the Thai basil and fresh coriander (reserve some for garnish). In a bowl, mix the salmon cubes with chilli (spicy!), fresh herbs and salt. Marinate for 10-15 min.
Prep veggies

2 Prep veggies

Meanwhile, peel and chop the carrots and shallots. Peel and grate the ginger. Peel and chop or crush the garlic.
Fry soup base

3 Fry soup base

Heat a drizzle of oil in a large pot over a medium heat. Fry the carrot, shallots, garlic and ginger for 3 min. Add the yellow curry paste and stir for 2 min.
Add and boil

4 Add and boil

Add the measured water, coconut milk and stock cube. Bring to a boil and simmer for 10 min.
Prep toppings

5 Prep toppings

Meanwhile, toast the sesame seeds in a dry, hot pan for 2 min, stirring, until nicely browned. Remove the seeds from the pan and set aside.
Add noodles and salmon

6 Add noodles and salmon

Add the rice noodles and the marinated salmon to the soup. Boil for 3-4 min further. Remove the soup from the heat and stir in 0.75/1/1.5 Tbsp of lime juice. Check the seasoning. Divide the soup among bowls (use a spaghetti ladle for the noodles). Top with the reserved fresh herbs and the toasted sesame seeds. Enjoy with chop sticks and a spoon!
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