Thai Yellow Curry Salmon
and Noodle Soup
Mild heat, big flavours, moreish salmon and silky noodles. Seriously yummy!
Cals 656 · Prot 46 · Carbs 53 · Fat 32
Family Friendly
20 min
Mild heat, big flavours, moreish salmon and silky noodles. Seriously yummy!
Cals 656 · Prot 46 · Carbs 53 · Fat 32
Family Friendly
Ingredients
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
15*
1 Piece
Rice noodles
100 Grams
Lime
2 Pieces
To serve
Sesame seeds
3*
10 Grams
Allergens
*6 Fish, *15 Celery, *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.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2742 / 656 |
| Fats (g) | 31.6 |
| of which saturated (g) | 14.1 |
| Carbohydrates (g) | 53 |
| of which sugars (g) | 13.3 |
| Fibers (g) | 12.8 |
| Proteins (g) | 45.5 |
| Salt (g) | 1 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
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.
2 Prep veggies
Meanwhile, peel and chop the carrots and shallots. Peel and grate the ginger. Peel and chop or crush the garlic.
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.
4 Add and boil
Add the measured water, coconut milk and stock cube. Bring to a boil and simmer for 10 min.
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.
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 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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