For a salmon recipe with a twist, try this Thai salmon broth recipe that's full of seafood flavours and spices. The delicate shiitake mushrooms have a very particular, earthy and smoky flavour which makes them a great pairing for salmon. Thai fish sauce and coconut milk with red curry paste are the classics of Asian cuisine, and combined with the vegetables they really make this tasty broth stand out. When you’re ready to serve the broth, top it with fresh coriander, spring onions, chilli and peanuts. Serve it with lime wedges for added zest. Make the soup a little more filling with egg noodles for a light lunch or dinner.
Looking for more cooking inspiration? Have a look at our other delicious soup recipes.
HOW TO MAKE THAI SALMON BROTH
- Heat the oil in a saucepan. Cook the curry paste, stirring, for 2 minutes. Add the mushrooms and peppers, and cook for a few more minutes. Add the fish sauce, lime juice, coconut milk and stock, bring to a simmer and add the salmon.
- Place a lid on the pan, and simmer very gently for about 10 minutes, until the fish is just cooked. Meanwhile, cook the noodles according to the pack instructions, drain and divide between 4 bowls.
- Remove the salmon from the soup and flake. Check the soup for seasoning, divide between the bowls and top with the fish, coriander, spring onions, chilli and peanuts. Serve with the lime wedges.
- 1tbsp oil
- 4tbsp Thai red curry paste
- 250g (9oz) shiitake mushrooms, sliced
- 2 red peppers, sliced
- 1tsp Thai fish sauce
- juice 1 lime
- 400ml can coconut milk
- 400ml (14fl oz) fish stock
- 4 salmon fillets
- 200g (7oz) egg noodles
- fresh coriander, sliced spring onions, chopped red chilli, toasted peanuts and lime wedges, to serve
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Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.
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