Salmon Noodle Soup with Red Curry, Shiitake, and Lime Recipe

Introduction

This Salmon Noodle Soup combines fragrant Thai red curry with tender salmon and fresh vegetables for a comforting and flavorful meal. Perfect for a cozy dinner, it’s quick to prepare and packed with vibrant, zingy flavors.

Ingredients

• 1 litre low-salt chicken stock
• 2 tsp Thai red curry paste
• 100g flat rice noodles
• 150g pack shiitake mushrooms, sliced
• 125g pack baby corn, sliced
• 2 skinless salmon fillets, sliced
• Juice of 2 limes
• 1 tbsp reduced-salt soy sauce
• Pinch of brown sugar
• Small bunch coriander, chopped

Instructions

1. Step 1: Pour the chicken stock into a large pan and bring it to a boil. Stir in the Thai red curry paste until it is fully dissolved.
2. Step 2: Add the flat rice noodles to the pan and cook for 8 minutes, stirring occasionally to prevent sticking.
3. Step 3: Tip in the sliced shiitake mushrooms and baby corn, then cook for an additional 2 minutes.
4. Step 4: Add the sliced salmon fillets to the pan and cook gently for 3 minutes or until the salmon is cooked through.
5. Step 5: Remove the pan from the heat. Stir in the lime juice, reduced-salt soy sauce, and a pinch of brown sugar to balance the flavors.
6. Step 6: Ladle the soup into four bowls and sprinkle chopped coriander over each just before serving for a fresh finish.

Tips & Variations

• For extra heat, add a sliced red chili or a teaspoon of chili flakes when stirring in the curry paste.
• Substitute baby corn with sugar snap peas or green beans for a different vegetable crunch.
• Use firm white fish or cooked chicken instead of salmon if preferred.
• Gluten-free soy sauce or tamari can be used to keep the dish gluten-free.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove to prevent overcooking the salmon. It’s best enjoyed fresh for optimal texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of noodles?

Yes, you can substitute flat rice noodles with vermicelli or egg noodles depending on your preference, adjusting cooking time accordingly.

Is it necessary to use chicken stock?

No, you can substitute chicken stock with vegetable stock for a lighter or vegetarian-friendly version of this soup.

Salmon Noodle Soup with Red Curry, Shiitake, and Lime Recipe

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★★★★★

4.7 from 302 reviews

• Author: Hailey
• Total Time: 23 minutes
• Yield: 4 servings 1x
• Diet: Low Salt

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Description

A vibrant and flavorful Salmon Noodle Soup featuring Thai red curry paste, tender salmon fillets, flat rice noodles, shiitake mushrooms, and baby corn in a fragrant, tangy broth accented with lime juice and fresh coriander. This comforting soup balances savory, spicy, and citrusy notes for a deliciously satisfying meal.

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Ingredients

Scale 1x2x3x

Broth and Seasonings

• 1l low-salt chicken stock
• 2 tsp Thai red curry paste
• 1 tbsp reduced-salt soy sauce
• juice of 2 limes
• pinch brown sugar

Noodles and Vegetables

• 100g flat rice noodles
• 150g pack shiitake mushrooms, sliced
• 125g pack baby corn, sliced

Protein and Garnish

• 2 skinless salmon fillets, sliced
• small bunch coriander, chopped

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Instructions

1. Prepare the broth: Pour the low-salt chicken stock into a large pan and bring it to a boil over medium-high heat. Once boiling, stir in the Thai red curry paste until fully dissolved and evenly mixed into the broth.
2. Cook the noodles: Add the flat rice noodles to the boiling curry broth and cook for 8 minutes, stirring occasionally to prevent sticking and to allow the noodles to absorb the flavors.
3. Add vegetables: Tip in the sliced shiitake mushrooms and baby corn, then continue cooking for 2 more minutes until the vegetables soften slightly but retain some bite.
4. Cook the salmon: Add the sliced skinless salmon fillets to the simmering soup, cooking gently for 3 minutes or until the salmon is just cooked through and opaque.
5. Finish the soup: Remove the pan from heat and stir in the fresh lime juice, reduced-salt soy sauce, and a pinch of brown sugar to balance the flavors. Mix thoroughly to combine.
6. Serve: Ladle the hot soup evenly into 4 bowls and sprinkle the chopped coriander over the top just before serving to add a fresh, herbal aroma and color.

Notes

• For a vegetarian version, substitute the chicken stock and salmon with vegetable stock and tofu or a plant-based seafood alternative.
• Adjust the red curry paste quantity to your preferred spice level.
• Flat rice noodles cook quickly but check package instructions as times may vary slightly.
• Use fresh coriander for best flavor; cilantro can be substituted if coriander is unavailable.
• To make this gluten-free, ensure soy sauce is tamari or a gluten-free alternative.

• Prep Time: 10 minutes
• Cook Time: 13 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Thai

Keywords: salmon noodle soup, Thai red curry soup, flat rice noodles, shiitake mushrooms, baby corn soup, healthy noodle soup, Asian soup, quick seafood soup