Thai Coconut Noodle Soup With Salmon & Beansprouts
by Jan Baldwin
Resist the temptation to order a calorie-laden Thai takeaway and whip up this super-healthy noodle dish with low-fat coconut milk, omega 3-rich salmon and fresh bean sprouts instead.
- Serves: 4
- Preparation Time: 5 minutes
1 ½ tablespoons vegetable oil
3 spring onions, finely sliced
1 tablespoon Thai red curry paste
700ml fish stock
2 tablespoons fish sauce
400ml low-fat coconut milk
4 x 150g skinless, boneless salmon fillets
Salt and freshly ground pepper 150g bean sprouts
300g dried thin rice noodles
Handful of fresh coriander leaves and lime
Bring a large saucepan of water to the boil. Heat the oil in a saucepan and sauté the spring onion gently until softened. Add the curry paste and cook stirring, for one minute. Add the fish stock, fish sauce and coconut milk, and bring to a simmer.
Meanwhile, season the salmon fillets with salt and pepper. Gently place two fillets into the soup and poach for four to five minutes until just pink in the middle. Remove from the soup and either flake with a fork or keep whole if preferred. Repeat with the remaining two pellets. Cover the salmon with foil to keep warm and keep the soup simmering gently.
Place the bean sprouts in the boiling water and blanch for one minute so they remain crunchy. Remove with a slotted spoon. Add rice noodles to the boiling water and cook according to the packet instructions. Drain, rinse under cold running water and divide the noodles between four bowls. Top the noodles with the salmon and the bean sprouts.
Add more fish sauce to the soup if necessary, ladle it over the noodles, garnish with coriander and add a squeeze of lime if desired.