Salmon noodle soup

What you need

Ingredients

Measured for 5 servings.

• 1000 mlChicken Stock
• 10 gThai Red Curry Paste
• 100 gRice Noodles
• 150 gShiitake Mushrooms
• 125 gSweetcorn
• 2 pcs (approx. 340 g)Salmon
• 240 gLime
• 15 mlSoy sauce
• 1 gBrown Sugar
• 20 gCoriander

Make it

Method

1. 01

   Weigh and prepare all ingredients for Salmon noodle soup: 1000 ml Chicken Stock, 10 g Thai Red Curry Paste, 100 g Rice Noodles, 150 g Shiitake Mushrooms, 125 g Sweetcorn, 2 pcs (approx. 340 g) Salmon, 240 g Lime, 15 ml Soy Sauce, 1 g Brown Sugar, 20 g Coriander. Wash produce and cut or grate it as the recipe requires. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.

2. 02

   Cook the listed aromatics and firm vegetables, if present, in oil over medium heat for 3–4 minutes until softened.

3. 03

   Add Chicken Stock and the listed liquids, bring to a gentle simmer, and cook partly covered for about 15 minutes. Add delicate greens only in the final 2–3 minutes.

4. 04

   Check chicken or turkey at its thickest point with a clean thermometer; it must reach at least 74°C internally before serving.

5. 05

   Divide Salmon noodle soup into 5 equal portions. Add fresh herbs, cheese or delicate greens only at the end and serve straight away.