Thai Salmon Broth


Thai Salmon Broth

Prep Time ~ 10min Cooking Time ~ 15min
Approx Cost ~£? Difficulty ~Easy
Freeze ~Yes Serves ~4

Tip ~


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.


  • 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.