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


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


  • 4 tablespoons peanut or vegetable oil
  • 8 driedĀ 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, juiceĀ to taste


  • 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