03/12/2017

Sunday Soup: Salmon Noodle Soup

Serves: 4 | Prep Time: 15 mins | Cook Time: 20 mins


If you've been following our Sunday Soup's over the past few weeks, you'd realise that most of our recipes are blends, so today, we decided to go for something different. Salmon noodle soup!

I, personally really love mushrooms, the baby corn gives it that crunch, the Thai paste gave it that kick and the lime juice give it that tang. The salmon was the glue that made the entire meal.

If you're looking for something more of a proper meal, this noodle soup is the way to go. It could also be easily converted to vegetarian friendly dish with replacing the chicken stock with vegetable stock. A must try!


Ingredients:

- 1l low-salt chicken stock
- 2 tsp Thai red curry paste
- 100g egg noodles
- 150g pack button 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 (optional)

Instructions:

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.

SHARE:

1 comment

  1. The crunch of baby corn is also something I love in a soup! I have been doing a whole load of batch cooking this week because I have been feeling so motivated in the kitchen, and this is another recipe that I'd love to recreate, I am sure that I can find something vegetarian friendly to switch out for the salmon and chicken stock! Your photos of this look so warm and tempting!

    Abbey 😇 http://www.abbeylouisarose.co.uk

    ReplyDelete

© Food & Baker

This site uses cookies from Google to deliver its services - Click here for information.

Blog Layout Designed by pipdig