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.
Meanwhile, peel and chop the carrots and shallots. Peel and grate the ginger. Peel and chop or crush the garlic.
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 the measured water, coconut milk and stock cube. Bring to a boil and simmer for 10 min.
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 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!
Separate some of the ingredients. Cook the noodles and make a veggie and salmon stir-fry with them.
Prepping ahead? Boil the noodles separately, then submerge them in cold water. Prepare the dish up until step 5. Once ready to serve, reheat the soup and cook the fish in it. Divide the drained noodles among bowls, followed by ladles of hot soup.
Mild heat, big flavours, moreish salmon and silky noodles. Seriously yummy!
Cooking Time: 20 min
Cals 864 · Prot 46 · Carbs 63 · Fat 49
Dairy-Free
Mild heat, big flavours, moreish salmon and silky noodles. Seriously yummy!
Cooking Time: 20 min
Cals 864 · Prot 46 · Carbs 63 · Fat 49
Dairy-Free
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.
Meanwhile, peel and chop the carrots and shallots. Peel and grate the ginger. Peel and chop or crush the garlic.
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 the measured water, coconut milk and stock cube. Bring to a boil and simmer for 10 min.
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 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!
Separate some of the ingredients. Cook the noodles and make a veggie and salmon stir-fry with them.
Prepping ahead? Boil the noodles separately, then submerge them in cold water. Prepare the dish up until step 5. Once ready to serve, reheat the soup and cook the fish in it. Divide the drained noodles among bowls, followed by ladles of hot soup.
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