Super Easy Thai Salmon Noodle Soup
Super Easy Thai Salmon Noodle Soup

Ingredients

Method

  • 4 fresh salmon fillets
  • 200g dried rice noodles
  • 125g Thai red curry paste, or make your own
  • 2 x 400ml tins of coconut milk
  • 2 pak choy or similar Asian greens, leaves separated
  • Put the grill on high, season the fish, and pop the fillets on a baking tray skin-side down. Grill for 8-10 mins, or until nicely cooked through. Meanwhile, place the noodles in a bowl, and cover with freshly boiled water. Cover, and leave for 5 mins to soften.
  • Cook the curry paste in a pan for a minute, then pour in 400ml of water and all of the coconut milk. Season well, and bring to a steady simmer. Add the drained noodles and the greens, heat through for a minute or two, then transfer to bowls and top with the grilled salmon.
15 mins
4 serving
This recipe pairs perfectly with the Reed 'White Heart' Off Dry Riesling 2021 from Geelong, Australia.

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