Salmon noodle soup
- Jenny White
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Serves 4
Easy
Prep: 15 mins
Cook: 20 mins
A star rating of 4.6 out of 5.53 ratingsRate
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This wholesome noodle soup is low fat, heart healthy and packed full of tasty ingredients
Healthy
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Sticky mango rice
A star rating of 3.9 out of 5.11 ratings
Ingredients
Nutrition
Units:
MetricUS
-
1l low-salt chicken stock
-
2 tsp Thai red curry paste
-
100g flat rice noodle
-
150g pack shiitake mushroom
sliced
-
125g pack baby corn
sliced
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2 skinless salmon fillets
sliced
-
juice 2 limes
-
1 tbsp reduced-salt soy sauce
-
pinch brown sugar
-
small bunch coriander
chopped
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Nutrition: per serving
-
kcal265
-
fat10g
-
saturates2g
-
carbs27g
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sugars4g
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fibre1g
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protein19g
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salt0.83g
low
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Method
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step 1
Pour the stock into a large pan, bring to the boil, then stir in the curry paste. Add the noodles and cook for 8 mins. Tip in the mushrooms and corn and cook for 2 mins more.
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step 2
Add the salmon to the pan and cook for 3 mins or until cooked through. Remove from the heat and stir in the lime juice, soy sauce and a pinch of sugar. Ladle into 4 bowls and sprinkle over the coriander just before you serve.
Recipe from Good Food magazine, September 2011
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A star rating of 4.6 out of 5.53 ratings
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