VietnameseSoup
Salmon noodle soup
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.
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.
