Salmon noodle soup
This Vietnamese soup marries the heat of red curry with delicate salmon, creating something that tastes neither purely Southeast Asian nor strictly seafood-forward. The technique matters here: adding the salmon at the end preserves its buttery texture while the hot broth gently poaches it. Thai curry paste deepens the stock into something rich and complex, while lime juice at the table lets you balance the heat to your preference, making this adaptable to your mood rather than fixed in stone.
Instructions
step 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. step 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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