Description
A flavorful and comforting Thai-inspired salmon noodle soup featuring tender salmon fillets, flat rice noodles, shiitake mushrooms, and baby corn, all simmered in a fragrant red curry broth with a zesty lime finish and fresh coriander.
Ingredients
Scale
Broth and Base
- 1 liter low-salt chicken stock
- 2 tsp Thai red curry paste
Noodles and Vegetables
- 100g flat rice noodles
- 150g pack shiitake mushrooms, sliced
- 125g pack baby corn, sliced
Protein and Seasoning
- 2 skinless salmon fillets, sliced
- Juice of 2 limes
- 1 tbsp reduced-salt soy sauce
- Pinch of brown sugar
- Small bunch coriander, chopped
Instructions
- Prepare the broth: Pour the low-salt chicken stock into a large pan and bring it to a boil over medium-high heat. Once boiling, stir in the Thai red curry paste until well combined to infuse the soup with rich curry flavor.
- Cook the noodles: Add the flat rice noodles to the boiling broth and let them cook for 8 minutes, allowing them to soften and absorb the curry-infused stock.
- Add mushrooms and baby corn: Stir in the sliced shiitake mushrooms and baby corn into the soup. Cook together for an additional 2 minutes to ensure the vegetables are tender but still retain some crunch.
- Cook the salmon: Gently add the sliced skinless salmon fillets to the pan. Cook for 3 minutes or until the salmon is fully cooked and opaque, stirring carefully to avoid breaking the fillets.
- Finish the soup: Remove the pan from heat. Stir in the fresh lime juice, reduced-salt soy sauce, and a pinch of brown sugar to balance the flavors with a tangy and slightly sweet finish.
- Serve: Ladle the hot soup into 4 bowls and sprinkle with chopped fresh coriander just before serving for a burst of herbal freshness and color.
Notes
- Using low-salt chicken stock and reduced-salt soy sauce helps keep the sodium content in check for a healthier soup.
- Flat rice noodles are preferred as they soak up the curry broth nicely, but you can substitute with other rice noodles if needed.
- Adjust the amount of Thai red curry paste to make the soup milder or spicier to your taste.
- Ensure salmon fillets are carefully sliced to allow quick and even cooking in the broth.
- Fresh lime juice added off the heat preserves its bright, tangy flavor and prevents bitterness.
- For a vegetarian version, substitute the chicken stock with vegetable stock and replace salmon with tofu or extra mushrooms.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Keywords: salmon noodle soup, Thai red curry soup, healthy soup recipe, easy noodle soup, shiitake mushroom soup, baby corn soup
