Thai Salmon and Coconut Noodle Soup

Thai Salmon and Coconut Noodle Soup is a thirty minute winner for dinner. Using store bought curry paste and giving it a lift with the addition of fresh aromatics brings this soup to life.

This Thai Salmon and Coconut Noodle Soup is for nights when you get home and don’t want a big session in the kitchen but want something warming and nourishing, and you want it quick.

At a Glance This Is What You Need To Make Thai Salmon and Coconut Noodle Soup

Red Curry Paste

This quick to put together soup uses store bought red curry paste which can vary a lot in the amount of heat. If using a brand for the very first time, use half the amount in the recipe taste and add more if needed.

Several times in the past we have added the required amount only to find the meal was inedible as it was way to hot!
Better to add a little and then adjust if needed.

Aromatics Boost Flavour

By adding extra aromatics in the way of ginger, garlic, kaffir lime leaves and lemongrass to Thai Salmon and Coconut Noodle Soup the flavours marry together and boost the curry paste flavours. Jen has a saying of ‘don’t hold back when it comes to the amount of aromatics that you add. Aromatics seriously up the flavour game and this extra five minutes of chopping will reward your soup base with a real depth of flavours.

Shitake Mushrooms

Dried Shitake mushrooms have a very earthy, smoky flavour and a buttery and meaty texture. They need to be rehydrated whether whole or in slices. This is easily done by pouring boiling water over them for 10 minutes and letting them soak. Discard the soaking liquid for this recipe. Remove the hard stem if present as it is tough.

Coconut Milk

Try to use a coconut milk with a high percentage of coconut. A lot of canned coconut milk is filled with water which of course adds no flavour at all. We particularly like the Ayam brand, when we can get it as it is 89% coconut milk. Often after opening the can of a good quality coconut milk the top will be a covered in what appears to be a thick white fat, this is normal as this is the cream that has separated from the coconut water. Just like creamy cows milk often has a layer of cream resting at the top of the bottle.

Crispy Skin Fish

Removing the skin from the salmon and baking it on an oven sheet with baking paper encasing it , then weighting the baking sheet with another sheet or weight produces fabulous crispy fish skin in about twenty minutes. Delish, served and crumbled through this brothy soup.

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Watch How To Make Thai Salmon and Coconut Noodle Soup

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What’s your favourite ‘go to’ quick soup recipe? We would love to hear from you in the comments below when you make this delicious Thai salmon and coconut noodle soup.

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