Vietnamese salmon noodle soup

vietnamese salmon noodle soup

I made this soup yesterday for my boyfriend and his parents and they loved it.  I don’t think they were just being polite as they had seconds!  It’s ready in 25 minutes and only requires one pan so less washing up.  It would work nicely with other fish too, especially trout.  We ate it with some bread to mop up the broth, and some broccoli roast with sesame oil and sesame seeds. Delicious!  Serves 4 and is from


1 litre veg or chicken stock (e.g. Oxo)

2 tsp Thai red curry paste

100g noodles (any type should work)

150g sliced mushrooms

125g baby corn, chopped

2 skinless salmon fillets or 3 skinless trout fillets, chopped in to bite size chunks

Juice 2 limes

1 tbsp soy sauce

Pinch brown sugar

Small bunch coriander, chopped

Pour the stock into a large pan, bring to the boil, then stir in the curry paste. Add the noodles and cook for 3 minutes short of the required time (some noodles only take 3 mins in which case you can put the mushrooms, corn and fish in at the same time).  Tip in the mushrooms and corn and cook for 2 mins more.  Add the salmon/trout 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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