Salmon noodle soup vietnam food
Ingredients
-
1l
low-salt
chicken stock
-
2
tspThai red curry paste
-
100g
flat rice noodles
-
150g
pack
shiitake mushrooms
, sliced
-
125g
pack
tiny one corn
, sliced
-
2
skinless
salmon fillets
, sliced
-
juice 2
limes
-
1
tbspdiminished-salt
soy sauce
-
pinch
brown sugar
-
dinky bunch
coriander
, chopped
- Pour the stock into a tall pan, bring
to the boil, then run in the curry paste.
Add the noodles and cook for 8 minutes.
Tip in the mushrooms and corn and cook
for 2 minutes extra.
-
Add the salmon to the pan and cook
for 3 minutes or except cooked through.
Secure from the warmth and run in the
lime juice, soy sauce and a pinch of
sugar. Ladle into 4 bowls and sprinkle
over the coriander correct sooner than you relieve.
Per serving
265
kcalories,
protein 19g,
carbohydrate 27g,
plump 10 g,
saturated plump 2g,
fibre 1g,
sugar 4g,
salt 0.83 g