Thai Salmon and Coconut Noodle Soup

 

Thai salmon and coconut noodle soup served in an oval dish with crispy fish skin and garnished with coriander and fresh chilli slicesThai 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 ginger, garlic and lemongrass brings this soup to life.

This 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.

thai salmon and coconut noodle soup ingredients ready to prepare
ingredients

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, simply taste a little to check out how hot it is and adjust the amount you use.

thai salmon and coconut noodle soup adding in the baby bok choy along with the salmon and shitake mushrooms
adding in the baby bok choy

Aromatics boost flavour

By adding extra aromatics in the way of ginger, garlic, kaffir lime leaves and lemongrass helps to boost the curry paste flavours. Jen has a saying of ‘don’t hold back’ when it comes to increasing flavour and this extra five minutes of chopping will reward your soup base with a real depth of flavours.

thai salmon and coconut noodle soup chopping ginger, garlic and lemongrass to be added to the curry paste
chopping ginger, garlic and lemongrass

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.

Crispy fish skin

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

 

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Thai Salmon and Coconut Noodle Soup


  • Author: Recipe Winners
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 2-4 serves

Description

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


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 buk choy, halved and rinsed – (or other Asian greens)
  • 1 lime, juice to taste

Instructions

  • pre soak shitake mushrooms in hot water for 10 minutes, then drain and discard liquid
  • cook noodles according to manufacturers instructions, drain and set aside
  • heat a large frypan over medium to high heat
  • add oil, then add ginger, garlic and lemongrass sauteeing for a couple of minutes
  • stir in curry paste and fry with aromatics for a couple of minutes
  • pour in coconut milk and stock, stirring to blend together
  • add in shitake mushrooms and kaffir lime leaves
  • place salmon pieces in pan and cover with a lid cooking gently for 3 minutes
  • lift lid and turn salmon pieces over and add in baby buk choy pieces
  • recover with lid and cook for a further 3 minutes
  • place noodles in each serving bowl
  • halve salmon pieces and place 1 piece in each bowl
  • divide greens and mushrooms into each bowl
  • bring soup to a boil and pour over each bowl
  • squeeze fresh lime juice over soup to taste
  • serve and enjoy!

Crispy fish skin – optional

  • preheat oven to 180 c (355 f) on bake, not fan
  • remove skin from fillet by running a sharp knife parallel to the cutting board and skin
  • place your knife parallel to the board and flesh and cut as close to the skin as possible
  • hold skin in one hand and use your knife to slice the skin lifting the flesh as you slice
  • scrape any little bits of flesh that may still be on the skin and discard
  • lightly salt skin scale side up
  • place on a sheet over baking paper and fold the baking paper over the skin
  • place another baking sheet on top of baking paper and pop into the oven for 20 minutes or until crispy and golden
  • serve and enjoy!

  • Category: quick dinner ideas
  • Method: stove top
  • Cuisine: Thai

Keywords: Thai salmon and coconut noodle soup

 

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.

Cooper

 

 

 

 

 

 

 

 

 

 

 

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