Salmon noodle soup

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(43 ratings)
This wholesome noodle soup is low fat, heart healthy and packed full of tasty ingredients
PREP 15 mins
COOK 20 mins

Nutrition: per serving

  • kcal265
  • fat10g
  • saturates2g
  • carbs27g
  • sugars4g
  • fibre1g
  • protein19g
  • salt0.83g


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


  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.

  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