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Salmon noodle soup

This wholesome noodle soup is low fat, heart healthy and packed full of tasty ingredients

  • Prep: 15 mins
    Cook: 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 265
  • Carbohydrates 27
  • Saturated Fat 2
  • Sugar 4
  • Protein 19
  • Fat 10
  • Fibre 1
  • Salt 0.83

Nutrition per serving

  • Calories 265
  • Carbohydrates 27
  • Saturated Fat 2
  • Sugar 4
  • Protein 19
  • Fat 10
  • Fibre 1
  • Salt 0.83

Ingredients

  • 1l 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 2 limes
  • 1 tbsp reduced-salt soy sauce
  • pinch brown sugar
  • small bunch coriander, chopped

Method

  1. 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.

  2. 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.

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