Thai noodle soup with coconut & salmon

Thai noodle soup with coconut & salmon

Bring the fresh flavours of Thailand to your midweek meal with this easy soup

Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Ready in 20 minutes

Method

  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

Recipe from olive magazine, December 2008.

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Latest comments and suggestions

  • 03 December 2008

    Frantic Flapjack rated and commented on this recipe

    5 stars

    Simple to make and gorgeous to eat.

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  • 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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  • 14 January 2009

    Tracinda rated and commented on this recipe

    3 stars

    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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  • 10 February 2009

    gwened rated and commented on this recipe

    5 stars

    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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  • 07 May 2009

    Sarah82 rated and commented on this recipe

    5 stars

    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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  • 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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  • 14 June 2009

    JoseHop rated and commented on this recipe

    5 stars

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

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  • 29 September 2009

    Natalie rated this recipe

    5 stars

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Difficulty and servings

Easy

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)
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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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