Thai Salmon Broth
Thai Salmon Broth
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Tip ~
Ingredients
1 tbsp Thai red curry paste
250g / 9oz shitake mushrooms, sliced
2 red peppers, deseeded and sliced
1 tbsp Thai fish sauce
Juice 1 lime
400ml can coconut milk
400ml / 14floz fish stock
4 salmon fillets
200g / 7oz egg noodles
Fresh coriander, sliced spring onions, chopped red chilli and lime wedges to serve.
Method
- Heat the oil in a saucepan. Cook the curry paste, stirring for 2 minutes.
- Add the mushrooms and peppers and cook for a few more minutes.
- Add the fish sauce, lime juice, coconut milk and stock, bring to a simmer and add the salmon.
- Place a lid on the pan, and simmer very gently for about 10 minutes, until the fish is just cooked.
- Meanwhile, cook the noodles according to the pack instructions, drain and divide between 4 bowls.
- Remove the salmon from the soup and flake. Check the soup for seasoning, divide between the bowls and top with the fish, coriander, spring onions, chilli and serve with lime wedges.