Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
6
- 200grams flat rice noodles
- 1tablespoons vegetable oil
- 4 cloves garlic, peeled and minced
- 1tablespoons ginger, grated
- 4tablespoons thai red curry paste
- 1L fish stock
- 1tablespoons fish sauce
- 1tablespoons brown sugar
- 1 cup coconut milk
- 225grams bok choy
- 225grams salmon fillets, cut into cubes
- 110grams sugar snap peas
Nutrition per serving
1610kJ / 385Cal
1610 Kilojoules or 385 Calories
19% of daily energy intake*
Protein
15.1grams
Fat
20.5grams
Carbs
34.0grams
Sugars
6.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Simple yet so easy, this salmon noodle soup is filled with spicy Thai flavours and hearty noodles.
Method
Step 1 of 3
In a large bowl of boiling water, place the noodles and let it soften for 10 minutes.
Step 2 of 3
In a large pot over medium heat, add the oil, garlic, ginger, and Thai red curry paste. Stir-fry until fragrant, about 5 minutes.
Step 3 of 3
Tip in the fish stock, fish sauce, sugar and coconut milk. Bring to a simmer. Add the noodles, bok choy, salmon and sugar snap peas and cook for another 5 minutes or until the fish and vegetables are almost cooked. Drop the noodles last and cook for another 2 minutes. You may serve this soup with lime wedges and cilantro on the side.
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