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Salmon noodle soup vietnam food

recipe image

Ingredients

  • 1l

    low-salt

    chicken stock

  • 2
    tsp

    Thai 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
    tbsp

    diminished-salt

    soy sauce

  • pinch

    brown sugar

  • dinky bunch

    coriander

    , chopped 

  1. 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.

  2. 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

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