Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
6
- 1/3 cup thai red curry paste
- 400grams salmon fillets
- 225grams bamboo shoots, sliced and drained
- 200grams rice noodles
- 1 medium carrot, sliced
- 1tablespoons coriander (for garnish)
- 100grams snow peas, trimmed and sliced
- 270milliliter reduced fat coconut milk
- 1 lime, cut into wedges (to serve)
- 4 cup chicken stock
Nutrition per serving
1410kJ / 338Cal
1410 Kilojoules or 338 Calories
16% of daily energy intake*
Protein
3.7grams
Fat
8.6grams
Carbs
25.0grams
Sugars
4.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Preheat oven to 190°C. Cook salmon following the packet directions.
Step 2 of 5
Place noodles into a large bowl and cover with boiling water. Set aside for 15 minutes.
Step 3 of 5
Meanwhile, combine curry paste, coconut milk and stock in a saucepan. Bring to the boil. Reduce heat to simmer. Add carrot and bamboo shoots.
Step 4 of 5
Remove fish from oven and stand for 1 minute before opening. Remove salmon and flake, discarding any skin and bones. Transfer the salmon, marinade and snow peas to the soup.
Step 5 of 5
Drain noodles and divide between serving bowls. Pour over soup and garnish with coriander. Serve with lime.
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