Thai noodle soup with coconut & salmon

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• Frantic Flapjack

  03 December 2008

  Frantic Flapjack rated and commented on this recipe

  

  Simple to make and gorgeous to eat.

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• bobsonthegreat

  31 December 2008

  bobsonthegreat commented on this recipe

  Fried a bit of chicken and used that instead of the fish. Was a bit too limey so I put in a couple of teaspoons of sugar and a touch of salt. Delicious!

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• Tracinda

  14 January 2009

  Tracinda rated and commented on this recipe

  

  Found the flavours a bit overpowering, next time would use less curry paste and no fish sauce, and add some veg such as peppers and onions.

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• gwened

  10 February 2009

  gwened rated and commented on this recipe

  

  This was a great recipe. Full of flavour and really easy to make. I think I need to get buy bigger bowls but I'll definietly make it make it again!

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• Sarah82

  07 May 2009

  Sarah82 rated and commented on this recipe

  

  This a really simple recipe, but tastes so good. I find it a bit too hot with all the curry paste, so I use a little bit less and add a bit more coconut milk. Yum!

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• jade

  02 June 2009

  jade commented on this recipe

  So simple to make and tasted amazing even my young kids loved it. The salmon poached was cooked perfectly within 5 mins......fantastic! Served it with pitta bread to mop up the juices. 100% scrummy!

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• JoseHop

  14 June 2009

  JoseHop rated and commented on this recipe

  

  Fantastic, really easy to make and tasted delicious. Nice and light so it felt almost healthy!

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• Natalie

  29 September 2009

  Natalie rated this recipe

  

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• Jen

  10 January 2010

  Jen rated this recipe

  

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• mas2405

  24 March 2010

  mas2405 rated this recipe

  

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• Lisa Walsh

  11 April 2010

  Lisa Walsh rated and commented on this recipe

  

  One of those dishes that gets hotter as you eat it. By the end my lips were burning a little bit but I really liked it. Might try it again with just a tad less curry paste to see if it's still as nice but without as much burn!

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• jenidal

  20 July 2010

  jenidal rated and commented on this recipe

  

  Love this recipe - so tasty and fresh!

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• Samantha

  18 February 2011

  Samantha rated and commented on this recipe

  

  I did this recipe yesterday, even if I had to substitute a couple of ingredients it was lovely and comforting.

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• abokor87

  20 May 2011

  abokor87 rated and commented on this recipe

  

  Quick and really delicious!

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• rosy

  20 October 2011

  rosy rated and commented on this recipe

  

  fantastic dish, but too much stock for my taste

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• Zeeb

  04 November 2011

  Zeeb rated and commented on this recipe

  

  Brilliant. Surprisingly tasty and impressive for something so quick and easy to make. I've already made this a few times and I'm sure I'll make it lots more.

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• StaceyB85

  07 December 2011

  StaceyB85 rated and commented on this recipe

  

  Absolutely delicious! Was quick to make and light on the stomach, perfect for coming home from work a bit late. Served with prawn crackers.

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• Melissa4

  02 April 2012

  Melissa4 commented on this recipe

  This is a GREAT recipe. I would suggest adding a little bit at a time when adding the fish sauce and lime. It can be very over powering and ruin the dish.

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• Sus

  17 June 2012

  Sus rated and commented on this recipe

  

  Yummy! I used king prawns instead of salmon and added some mange tout. I also cooked the noodles in the sauce and it worked really well as a one pot dinner.

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• LDubya

  11 September 2012

  LDubya rated and commented on this recipe

  

  This was wonderful. I added some fresh ginger with the thai paste and an Edaname stir fry mix after this and fried for a bit before adding the coconut milk. Also used Udon noodles and added a little bit of thai basil. Such a delicious meal, will be making again and again!

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Ingredients

• 2 tbsp Thai red curry paste
• 165ml tin light coconut milk
• 500ml chicken stock
• 2 skinless salmon fillets , about 125g each
• 100g dried egg noodles
• 1 tbsp fish sauce
• 1 lime , juiced
• 2 spring onions , shredded
• 1 red chilli , shredded
• a few leaves coriander , to serve (optional)

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 20 minutes

Ingredients

• 2 tbsp Thai red curry paste
• 165ml tin light coconut milk
• 500ml chicken stock
• 2 skinless salmon fillets , about 125g each
• 100g dried egg noodles
• 1 tbsp fish sauce
• 1 lime , juiced
• 2 spring onions , shredded
• 1 red chilli , shredded
• a few leaves coriander , to serve (optional)

Per serving

594 kcalories, protein 43.3g, carbohydrate 41.2g, fat 30 g, saturated fat 11g, fibre 2.6g, salt 4.17 g

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