Thai Curry Noodle Soup with Salmon
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
45 mins
-
Servings
2
-
Calories
1104 kcal
-
Course
Main Course
-
Cuisine
Thai
Thai Curry Noodle Soup with Salmon
Report
For a big bowl of slurpalicious coconut curry, my Thai Curry Noodle Soup with salmon has all the sweet, sour, salt and spice you can handle in a rich, creamy broth. The soft noodles are the perfect partner to the flaky, luxurious salmon. It's a flavour explosion!
Share:
Ingredients
For the crispy shallots
- 1 cup shallots (finely sliced)
- 1 cup oil (for frying)
For the curry noodle soup
- 1 tbsp red curry paste
- 1 can coconut milk (14oz/400g)
- 2 tbsp fish sauce
- 1 cup broccolini stems
- 1 can bamboo shoot slices (small can, 7oz/200g, drained)
- 11 oz Salmon fillet (around 300g, skin off)
- 11 oz egg noodles (cooked to packet instructions, drained and rinsed in cold water).
- 1 bunch cilantro (for garnish)
- 1 thai chilli (sliced, for garnish)
Instructions
To make the crispy shallots
- Heat the oil until just hot but not smoking. Add the shallots to the oil and let them fry gently until fully browned and crisp - be careful not to have the oil too hot as they’ll just burn.
- Drain the shallots with a sieve (keep the oil) and spread onto paper towels to cool. They’ll crispen more as they cool.
To make the curry noodle soup
- Heat 2 tbsp of the shallot oil in a large pan or wok until hot then add the curry paste and half of the coconut milk. Bring it to a simmer and then reduce the heat and cook for 3-4 minutes.
- After 3-4 minutes some of the oil may have separated from the paste, this is fine. Add the remaining coconut milk, fish sauce and 3 cups water and bring to a boil. Reduce the heat and simmer for 5 minutes. Remove from reheat and set aside.
- Meanwhile cook your noodles to the packet instruction, drain in a sieve and set aside.
- Heat 2 tbsp of the shallot oil in a non-stick frying pan and cook the salmon for 1-2 minutes each side (including the sides) until browned all over. Remove and set aside.
To assemble the noodle soup
- Reheat the curry sauce and when simmering, add the broccoli and bamboo shoots and cook for 2 minutes then remove from the heat.
- Boil a kettle and pour the boiling water over the noodles in a sieve in the sink and let it drain completely. Arrange the noodles in bowls and spoon over some of the hot curry sauce with some broccoli and bamboo shoots.
- Flake the salmon into chunks and arrange on top.
- Scatter over some crispy shallots, cilantro and a little tomato and sliced Thai chilli if using. Serve hot!
Notes
- never cook your noodles in the broth, always cook them in separate water and leave to drain until you need. Cooking noodles in the broth will make it starchy.
- Make more shallots than you need - They'll stay nice and crisp in a container in your pantry for 2-3 weeks. Also, keep hold of the oil you fry them in - it's great stir-fries and even just to fry an egg in! You can buy pre-fried shallots if you're looking to make your life easier.
- Make more shallots than you need - They'll stay nice and crisp in a container in
- Make more shallots than you need - They'll stay nice and crisp in a container in
- pantry for 2-3 weeks. Also, keep hold of the oil you fry them in
- pantry for 2-3 weeks. Also, keep hold of the oil you fry them in
- - it's great s
- - it's great s
- Cook your noodles separately - never cook your noodles in the broth, always cook them in separate water and leave to drain until you need. Cooking noodles in the broth will make it starchy.
- Make more shallots than you need - They'll stay nice and crisp in a container in your pantry for 2-3 weeks. Also, keep hold of the oil you fry them in - it's great stir-fries and even just to fry an egg in! You can buy pre-fried shallots if you're looking to make your life easier.
- Change up the fish - You can make this with any fish you like. I choose a firm white fish like snapper, monkfish, tilapia or catfish. You can also use seafood like shrimp, scallops, squid and mussels.
- Toppings - change the toppings to suit your taste - try beansprouts, radish, boiled egg, mint, spring onions/green onion, finely chopped ginger, crispy garlic, shredded cabbage, carrot, cucumber and more.
Nutrition Information
Show Details
Calories
1104kcal
(55%)
Carbohydrates
39g
(13%)
Protein
45g
(90%)
Fat
66g
(102%)
Saturated Fat
39g
(195%)
Polyunsaturated Fat
9g
Monounsaturated Fat
14g
Trans Fat
0.1g
Cholesterol
86mg
(29%)
Sodium
1567mg
(65%)
Potassium
1762mg
(50%)
Fiber
7g
(28%)
Sugar
16g
(32%)
Vitamin A
3643IU
(73%)
Vitamin C
127mg
(141%)
Calcium
212mg
(21%)
Iron
11mg
(61%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 1104 kcal
% Daily Value*
| Calories | 1104kcal | 55% |
| Carbohydrates | 39g | 13% |
| Protein | 45g | 90% |
| Fat | 66g | 102% |
| Saturated Fat | 39g | 195% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 86mg | 29% |
| Sodium | 1567mg | 65% |
| Potassium | 1762mg | 37% |
| Fiber | 7g | 28% |
| Sugar | 16g | 32% |
| Vitamin A | 3643IU | 73% |
| Vitamin C | 127mg | 141% |
| Calcium | 212mg | 21% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
