This Thai red curry soup with salmon and noodles is the perfect combination of spicy, creamy and fresh – and it is ready in just 20 minutes.
The soup is flavoured with coconut milk, lime, kaffir lime leaves and other ingredients that give it an authentic Thai taste.
Perfect for busy weeknights when dinner needs to be on the table quickly, and for weekends when you feel like treating yourself to a warming, nourishing bowl of soup.
Add extra vegetables of your choice to make it even more substantial – or try a handful of chickpeas for extra protein.
Broccoli, cauliflower, sugar snap peas and the like also go beautifully with this Thai curry.
Thai red curry soup with salmon and noodles
Recipe for an easy Thai soup with salmon, noodles and red curry.
Love this recipe?
Gourministeriet cookbooks
Three beautiful cookbooks from Dianna — packed with kitchen inspiration. Buy the set and save 210 kr.
Kitchen inspiration
Fast delivery in 1-2 days
Save 210 kr
Favoritter, noter & indkøbsliste
Gem opskrifter, skriv private noter og brug den smarte indkøbsliste — alt samlet i Gourministeriets app.
Premium from DKK 24.92/month · Cancel anytime
Ingredients
- 1 onion, sliced into strips
- 3 cloves garlic, finely chopped
- 2 tbsp fresh ginger, finely chopped
- 2-3 tbsp red curry paste
- 2 tbsp tomato purée
- 800 ml vegetable stock
- 400 ml full-fat coconut milk
- 5 kaffir lime leaves
- 1 1/2 tsp fish sauce
- 1 tbsp soft light brown sugar
- 200 g noodles
- 400 g salmon, cut into bite-sized pieces
- 2 pak choi, cut into large chunks
- 2 peppers, diced
- 1/2-1 chilli, finely sliced
- 1 lime, juice only
- Salt and freshly ground pepper
- Oil
- Peanuts and spring onions, to serve
Cook this recipe in the app
Step-by-step with the screen staying on — add to your meal plan and shopping list with one tap.
Method
- Heat a splash of oil in a large saucepan and fry the onion until soft and translucent.
- Add the garlic and ginger and cook for a couple of minutes, then stir in the red curry paste and tomato purée.
- Pour in the stock, coconut milk, fish sauce, brown sugar and lime leaves, and bring the soup to the boil.
- Reduce the heat to medium, add the salmon, pak choi, peppers and chilli, and let the soup simmer for about 5 minutes – or until the salmon is cooked through.Meanwhile, cook the noodles according to the packet instructions.
- Season the soup to taste with salt, freshly ground pepper and lime juice, and add a pinch of chilli flakes if you would like it spicier.
- Serve the soup over a bed of noodles, and top with sliced spring onions and chopped peanuts.
Nutrition
PremiumNæringsindhold er for Premium
Se kalorier, protein, fedt, kulhydrater og mere pr. servering.
Become a Premium member
Fra 24,92 kr/md · Opsig når som helst
Gourministeriet in your pocket
Everything you love about Gourministeriet — ad-free, faster and always to hand.
Ad-free
All recipes
This week's meal plan
Smart shopping list
Save favourites
Quick search
Premium from DKK 24.92/month · Cancel anytime
Works on iPhone, iPad and Android
See Premium features →
View this recipe in the Gourministeriet appAd-free · Meal plan · Shopping list · Step-by-step
Open in app
iPhone · iPad · Android
Hej Dianna,
Super lækker suppe som ud over laks blev suppleret med lidt rejer.
Du har ikke nævnt hvornår nudlerne skulle i – jeg kogte dem og puttede dem i under pkt 4)
Mvh
Hej Christian
Tusind tak for din besked, hvor er det dejligt at høre 🙂
God idé med rejer, lyder super lækkert 🙂
Ej du har helt ret, tak fordi du skriver det – det er opdateret på opskriften 🙂
Rigtig god weekend 🙂
Warm wishes, Dianna
Hej Dianna
Hvilken fed kokosmælk vil du anbefale?
Kh. Lonni
Hej Linn
Jeg er rigtig glad for den fra Grøn Balance, den er super lækker.
Jeg ved at Santa Maria har lavet et der hedder creme – den skulle også være super god:)
Warm wishes, Dianna
Hej,
Super dejlig suppe, kan man gemme resterne og spise dem dagen efter?
Kirsten
Hej Kirsten
Tusind tak 🙂
Ja det kan du sagtens gøre. Varm den forsigtigt op sølaksen ikke bliver kedelig 🙂
Warm wishes, Dianna