Thai red curry soup with salmon and noodles
Recipe for an easy Thai soup with salmon, noodles and red curry.
Servings 4 people
Calories 644kcal
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
Instructions
- 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
Calories: 644kcal | Carbohydrates: 65g | Protein: 36g | Fat: 29g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 55mg | Sodium: 1378mg | Potassium: 2178mg | Fiber: 8g | Sugar: 17g | Vitamin A: 22456IU | Vitamin C: 281mg | Calcium: 511mg | Iron: 9mg