Thai Yellow Curry Salmon
and Noodle Soup
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 0.75/1/1.5 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!
Tips for fussy eaters
Separate some of the ingredients. Cook the noodles and make a veggie and salmon stir-fry with them.
Pro tip
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
Ingredients
Fish
For soup
To serve
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
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 0.75/1/1.5 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!
Tips for fussy eaters
Separate some of the ingredients. Cook the noodles and make a veggie and salmon stir-fry with them.
Pro tip
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.
Ingredients
Fish
For soup
To serve
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