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Recipe by olive magazine

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1. Heat a wide non-stick pan and cook the curry paste for a couple of minutes until fragrant. Add the coconut milk and stock and bring to a simmer. Simmer for 5 minutes then turn down the heat to low and add the salmon. Poach for 4-5 minutes until just cooked.
2. Cook the noodles according to pack instructions, drain and divide between two soup bowls.
3. Sit a salmon fillet on top of each stack of noodles. Add the fish sauce and lime juice to the soup and pour over the noodles. Top with spring onion, chilli and coriander.

Per serving

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

Latest comments and suggestions

• 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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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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