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Salmon noodle soup

Salmon noodle soup

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A star rating of 4.6 out of 5.47 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

This wholesome noodle soup is low fat, heart healthy and packed full of tasty ingredients

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal265
fat10g
saturates2g
carbs27g
sugars4g
fibre1g
protein19g
low insalt0.83g
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Ingredients

  • 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
  • 2 skinless salmon fillets , sliced
  • juice 2 limes
  • 1 tbsp reduced-salt soy sauce
  • pinch brown sugar
  • small bunch coriander , chopped

Method

  • 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.

  • 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.

Goes well with

Recipe from Good Food magazine, September 2011

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Overall rating

A star rating of 4.6 out of 5.47 ratings
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