Vietnamese·non-vegetarian·easy

Salmon noodle soup

Name: Salmon noodle soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Vietnamese
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

This vibrant Salmon Noodle Soup is a fragrant, comforting bowl of tender salmon, chewy rice noodles, and earthy shiitake mushrooms, all swimming in a lightly spiced broth with a bright finish of lime and fresh coriander. The Thai red curry paste lends a subtle heat and depth, while the sweetcorn adds a touch of natural sweetness to balance the dish. With its delicate layers of texture and flavor, this soup is a satisfying weeknight meal that feels indulgent without being heavy. A squeeze of lime at the end brightens every spoonful, making it as refreshing as it is nourishing.

35 min(prep 15 + cook 20)

4 servings

450 kcal

Ingredients

Nutrition

450 kcalper serving

Protein30g29%

Carbs50g49%

Fat15g15%

Fiber3g3%

Sugar5g5%

Directions

1
step 1
2
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.
3
step 2
4
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.

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