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Creamy Coconut Red Curry Noodle Soup with Chilli and Lime Butter Basted Salmon

Name: Creamy Coconut Red Curry Noodle Soup with Chilli and Lime Butter Basted Salmon
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Ingredients: 1 tbsp Oil; 2 Lemongrass; 1 Shallot; Ginger; 2 Garlic cloves; 2 tbsp Thai red curry paste; 1 litre Stock; 1 can Coconut milk; 2 tbsp Fish sauce; 2 tsp Brown sugar; 2 tbsp Fresh lime juice; 1/2 tsp Turmeric; 100 g Egg noodles; 2 Salmon fillets; Butter; 2 Spring onions; 1/4 Red chilli; Lime zest; 1 Lime juice; Softly boiled egg; 1 Carrot; 2 Baby pak choi; 1 handful Fresh coriander; 3 Spring onions; Crispy chilli oil; Lime wedges

This soup is laksa inspired, using ingredients you might already have to hand to recreate the iconic Malaysian spicy coconut noodle soup.

Cook

25m

Creamy Coconut Red Curry Noodle Soup with Chilli and Lime Butter Basted Salmon

This soup is laksa inspired, using ingredients you might already have to hand to recreate the iconic Malaysian spicy coconut noodle soup.

Cook

25m

Ingredients

Method

Turn cooking mode on

Step 1

Heat the oil in a medium sized saucepan and set it over a low heat. Add the shallots, ginger, garlic and lemongrass and cook for about 3 to 5 minutes until softened. Stir constantly as you don’t want it to burn, nor to colour, just to soften.