Salmon noodle soup
Salmon noodle soup — a Vietnamese seafood classic.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Thai, Dinner, Lunch, Student, Nut-Free, Dairy-Free, Egg-Free
Ingredients
- 50 ml chicken stock
- 2 tbsp thai red curry paste
- 200 g rice noodles
- 150 g shiitake mushrooms
- 125 g sweetcorn
- 2 pcs salmon
- 2 pcs lime juice
- 1 ml soy sauce
- 1 g brown sugar
- 2 tsp coriander
Instructions
- Pour the stock into a large saucepan and heat it to a rolling boil.
- Add the curry paste and stir it in until fully incorporated.
- Stir in the noodles and cook for 8 minutes, stirring now and then.
- Fold in the mushrooms and sweetcorn and cook for an additional 2 minutes.
- Add the salmon to the pan and cook for about 3 minutes, or until it is cooked through.
- Remove the pan from the heat and stir in the lime juice, soy sauce and a pinch of sugar.
- Ladle the soup into four bowls and scatter the coriander over each just before serving.