Recipe information
Ingredients for - Thai noodle soup with salmon
1. 4 salmon fillets, skin left on -
2. 200g dried flat rice noodles -
3. 125g red Thai curry paste -
4. 2 x 400ml cans light coconut milk -
5. 2 pak choi (about 250g), leaves separated -
How to cook deliciously - Thai noodle soup with salmon
1. Stage
Heat the grill to high. Put the salmon on a baking tray, skin-side down, and grill for 8-10 mins until cooked through. Put the noodles in a heatproof bowl and pour over boiled water from the kettle. Leave for 5 mins.
2. Stage
Heat the curry paste in a pan for 1 min, then add the coconut milk and 400ml water. Season and bring to the boil. Drain the noodles and add to the pan with the pak choi. Heat through for 1 min, then transfer to bowls and top with the salmon.
