Thai Yellow Curry Salmon

and Noodle Soup

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Instructions

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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.

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2 Prep veggies

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

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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.

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4 Add and boil

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

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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.

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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

Number of people

Fish

Skinless salmon fillet 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 10 Grams

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

photo

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.

photo

2 Prep veggies

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

photo

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.

photo

4 Add and boil

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

photo

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.

photo

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

Number of people

Fish

Skinless salmon fillet 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 10 Grams
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