VietnameseMain course

Salmon noodle soup

Name: Salmon noodle soup
Total time: 22 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 l Chicken Stock; 2 tsp Thai Red Curry Paste; 100 g Rice Noodles; 150 g Shiitake Mushrooms; 125 g Sweetcorn; 2 Salmon; Lime; 1 tbsp Soy Sauce; pinch Brown Sugar; bunch Coriander

This salmon noodle soup comes together quickly, making it a good option for a weeknight. It starts with an aromatic chicken stock base, seasoned with Thai red curry paste and loaded with rice noodles, shiitake mushrooms, and sweetcorn. The salmon cooks right in the broth, absorbing all those warm spices, before a final bright finish of lime and fresh coriander.

Recipes.zone

August 13, 2026

Back22 minServes 4

Cook mode

pescatarian

Method

2 steps · 22 min total

01
Simmer Broth and Noodles
Pour the chicken stock into a large pan and bring it to a rolling boil. Stir in the Thai red curry paste until it's fully dissolved and the broth smells fragrant.
Add the rice noodles and cook for 8 minutes. Then, stir in the sliced shiitake mushrooms and sweetcorn kernels, letting them cook for another 2 minutes.
02
Cook Salmon and Season
Nestle the salmon fillets into the simmering broth and cook for 3 minutes, or until the fish is opaque and flakes easily when poked with a fork. Remove the pan from the heat.
Stir in the fresh lime juice, soy sauce, and a pinch of brown sugar to balance the flavors. Ladle the soup into 4 bowls and finish with a generous sprinkle of fresh coriander just before serving.