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.

Watch How To Make Thai Salmon and Coconut Noodle Soup

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Continue to Content

Yield: 2-4 serves

Thai Salmon and Coconut Noodle Soup

Prep Time: 15 minutes

Cook Time: 10 minutes

Inactive Time: 25 minutes

Total Time: 50 minutes

Thai salmon and coconut noodle soup is ready to serve in under thirty minutes. Clean, healthy and nourishing this soup is a winner.

Print

Ingredients

• 4 tablespoons peanut or vegetable oil
• 8 dried shitake mushrooms
• 2 pieces of fresh salmon, around 500 g (1 pound), skin on or off – see notes
• 3 tablespoons finely sliced ginger, cut into matchsticks
• 4 whole cloves of garlic, peeled and finely chopped
• 2 tablespoons finely sliced lemongrass root
• 2 tablespoons red curry paste
• 4 double kaffir lime leaves
• 2 cups chicken stock
• 2 cups coconut milk
• 175 g (4 ounces) rice stick or other noodles
• 2 tablespoons fish sauce
• 2 tablespoons soft brown sugar
• 1 bunch baby bok choy, halved and rinsed – (or other Asian greens)
• 1 lime, juice to taste

Instructions

1. pre soak shitake mushrooms in hot water for 10 minutes, then drain and discard liquid
2. cook noodles according to manufacturers instructions, drain and set aside
3. heat a large frypan over medium to high heat
4. add oil, then add ginger, garlic and lemongrass sauteeing for a couple of minutes
5. stir in curry paste and fry with aromatics for a couple of minutes
6. pour in coconut milk and stock, stirring to blend together
7. add in shitake mushrooms and kaffir lime leaves
8. place salmon pieces in pan and cover with a lid cooking gently for 3 minutes
9. lift lid and turn salmon pieces over and add in baby buk choy pieces
10. recover with lid and cook for a further 3 minutes
11. place noodles in each serving bowl
12. halve salmon pieces and place 1 piece in each bowl
13. divide greens and mushrooms into each bowl
14. bring soup to a boil and pour over each bowl
15. squeeze fresh lime juice over soup to taste
16. serve and enjoy!
17. Crispy fish skin – optional
18. preheat oven to 180 c (355 f) on bake, not fan
19. remove skin from fillet by running a sharp knife parallel to the cutting board and skin
20. place your knife parallel to the board and flesh and cut as close to the skin as possible
21. hold skin in one hand and use your knife to slice the skin lifting the flesh as you slice
22. scrape any little bits of flesh that may still be on the skin and discard
23. lightly salt skin scale side up
24. place on a sheet pan with a piece of baking paper folded in half - sandwich the salmon skins in the middle of the baking paper
25. place another baking sheet on top of baking paper and pop into the oven for 20 minutes or until crispy and golden
26. serve and enjoy!

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 712Total Fat 50gSaturated Fat 26gTrans Fat 0gUnsaturated Fat 20gCholesterol 82mgSodium 1200mgCarbohydrates 32gFiber 3gSugar 10gProtein 39g

Nutritional information provided here is only intended as a guide.

Cooper

Coops, like all pups loves to chew. He is constantly bringing branches onto the deck to make ‘toothpicks’ for himself. Can only  imagine what that feels like in his mouth.