Pescatarian
4
Vietnamese
Salmon noodle soup
Allergens: Crustaceans, Fish, Gluten, Soya
A salmon noodle soup: red-curry broth over rice noodles.
Ingredients
- Stock cubes 1 l
- Soy sauce 1 tbsp
- Fresh coriander
- Lime
- Mushrooms 150 g
- Salmon fillets 2
- Brown sugar
- Rice noodles 100 g
- Frozen sweetcorn 125 g
- Thai red curry paste 2 tsp
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.