Best Thai Noodle Soup With Salmon Recipes
THAI NOODLE SOUP WITH SALMON
Get a dose of omega-3 with this family-friendly Thai-style noodle soup with salmon. It uses just five ingredients and takes only 30 minutes to make
Provided by Cassie Best
Categories Dinner, Main course, Soup, Supper
Time 30m
Yield Serves 2 adults, 2 children
Number Of Ingredients 5
Steps:
- 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.
- 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.
Nutrition Facts : Calories 900 calories, Fat 51 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 44 grams protein, Sodium 1.9 milligram of sodium
SALMON NOODLE SOUP
This wholesome noodle soup is low fat, heart healthy and packed full of tasty ingredients
Provided by Jenny White
Categories Dinner, Soup
Time 35m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Pour the stock into a large pan, bring to the boil, then stir in the curry paste. Add the noodles and cook for 8 mins. Tip in the mushrooms and corn and cook for 2 mins more.
- Add the salmon to the pan and cook for 3 mins or until cooked through. Remove from the heat and stir in the lime juice, soy sauce and a pinch of sugar. Ladle into 4 bowls and sprinkle over the coriander just before you serve.
Nutrition Facts : Calories 265 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 0.83 milligram of sodium
THAI SALMON NOODLES
Make and share this Thai Salmon Noodles recipe from Food.com.
Provided by DoubletheGarlic
Categories One Dish Meal
Time 35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Blanch the cut vegetables. Remove and keep warm.
- Make the sauce: combine the peanut butter, the reserved brine, and the 8 ingredients that follow, in a small pan over medium heat (enough heat to melt the peanut butter and creamed coconut). Reduce heat to lowest setting.
- Prepare the dried egg noodles according to the instructions on the packet. (I use the leftover vegetable water to cook the egg noodles -- its already hot, and full of vitamins!).
- Drain the noodles. Stir in the sauce and the basil or cilantro (aka coriander) (optional). Flake the salmon and fold it into the noodles.
- Fold in the vegetables or serve them on the side. Ensure that the meal is warm throughout, and ENJOY!
Nutrition Facts : Calories 373.9, Fat 13.1, SaturatedFat 5.7, Cholesterol 63.4, Sodium 426.4, Carbohydrate 43.9, Fiber 4.6, Sugar 3.9, Protein 22.5
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