A seafood dish from the Vietnamese kitchen.
Ingredients
- 1 L Chicken Stock
- 2 tsp Thai Red Curry Paste
- 100g Rice Noodles
- 150g Shiitake Mushrooms
- 125g Sweetcorn
- 2 Salmon
- Juice of 2 Lime
- 1 tablespoon Soy Sauce
- Pinch Brown Sugar
- Bunch Coriander
Method
- 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.
- 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.
Source
This recipe is adapted from TheMealDB (id 53234), a free community-curated recipe API. Original listing: themealdb.com.
A walkthrough video is available at https://www.youtube.com/watch?v=__Kh1sizUAM.
Original source noted by the contributor: https://www.bbcgoodfood.com/recipes/salmon-noodle-soup.
Estimated by AI from the ingredient list. Values are approximate and not medical advice. If you have specific dietary requirements, verify with a registered dietitian or trusted nutrition database.
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