Dinner

Salmon Noodle Soup with Red Curry, Lime, and Coriander Recipe

Name: Salmon Noodle Soup with Red Curry, Lime, and Coriander Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai
Ingredients: 1 liter low-salt chicken stock; 2 tsp Thai red curry paste; 100g flat rice noodles; 150g pack shiitake mushrooms, sliced; 125g pack baby corn, sliced; 2 skinless salmon fillets, sliced; Juice of 2 limes; 1 tbsp reduced-salt soy sauce; Pinch of brown sugar; Small bunch coriander, chopped

ByEthan Lark November 19, 2025November 19, 2025

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Introduction

This Salmon Noodle Soup is a vibrant and comforting dish, bursting with Thai flavors and fresh ingredients. It combines tender salmon, aromatic curry, and wholesome vegetables for a quick and satisfying meal.

A white bowl filled with a light orange broth, containing thick udon-style white noodles spread throughout the bowl. Scattered across the noodles are pieces of bright yellow baby corn and light brown mushrooms. On top, there is a layer of finely chopped fresh green herbs. The bowl is placed on a white cloth napkin on a white marbled surface, with a white plate and silver spoon and fork behind it, alongside a clear glass of water. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 litre low-salt chicken stock
2 tsp Thai red curry paste
100g flat rice noodles
150g pack shiitake mushrooms, sliced
125g pack baby corn, sliced
2 skinless salmon fillets, sliced
Juice of 2 limes
1 tbsp reduced-salt soy sauce
Pinch of brown sugar
Small bunch coriander, chopped

Instructions

Step 1: Pour the chicken stock into a large pan and bring it to a boil. Stir in the Thai red curry paste until well combined.
Step 2: Add the flat rice noodles to the pan and cook for 8 minutes, allowing them to soften completely.
Step 3: Tip in the sliced shiitake mushrooms and baby corn, then cook for an additional 2 minutes.
Step 4: Add the sliced salmon fillets to the pan and cook for 3 minutes or until the salmon is cooked through and tender.
Step 5: Remove the pan from heat and stir in the lime juice, soy sauce, and a pinch of brown sugar to balance the flavors.
Step 6: Ladle the soup into 4 bowls and sprinkle with chopped coriander just before serving.

Tips & Variations

For a vegetarian option, replace chicken stock with vegetable stock and omit the salmon, adding tofu instead.
Add a handful of spinach or bok choy in the final minutes for extra greens.
Adjust the amount of curry paste based on your preferred spice level.
Use fresh coriander leaves for a more vibrant garnish and flavor.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, stirring occasionally. For best texture, consider cooking the noodles and salmon fresh when reheating, as they can become soft if stored together.

How to Serve

A white bowl filled with clear orange broth holds thick white noodles spread throughout. Small soft shrimp with a light pink color are mixed in with pieces of yellow baby corn and sliced light brown mushrooms. Fresh green herbs are sprinkled on top, adding a touch of color and freshness. The bowl sits on a white marbled surface with a white cloth underneath, and a glass of water along with silver cutlery is placed nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this soup?

Yes, you can use frozen salmon fillets. Just make sure to thaw them completely before slicing and adding to the soup to ensure even cooking.

What can I substitute if I don’t have Thai red curry paste?

If you don’t have Thai red curry paste, you can use a mix of red chili flakes, garlic, ginger, and a splash of fish sauce or soy sauce to mimic the flavor, though it won’t be exactly the same.