Thai Red Curry Noodle Soup with Salmon
 
Prep time
Cook time
Total time
 
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Serves: 2 servings
Ingredients
  • 2 teaspoons coconut oil
  • ½ shallot, minced
  • 1 inch piece ginger, peeled, minced
  • 2 tablespoons red curry paste
  • 1 14 fl. oz. can coconut milk
  • 4 cups low-sodium chicken stock
  • 2 tablespoons sugar
  • 2 tablespoons fish sauce
  • 1 tablespoon Sriracha
  • 2 kaffir lime leaves
  • 4 ounces mushrooms, sliced
  • 1 large zucchini, Spiralized or julienned into noodles
  • 12 oz salmon, diced into 1 inch cubes
  • 2 green onions, sliced
  • juice of one lime
  • ½ cup roughly chopped basil
  • ⅔ cup bean sprouts
Instructions
  1. In a large pot, heat coconut oil over medium heat. Add the shallot, ginger, and curry paste. Cook until shallot soft, about five minutes.
  2. Add the coconut milk, chicken stock, sugar, fish sauce, Sriracha, and lime leaves. Bring to a simmer.
  3. Add the mushrooms, zucchini noodles, and salmon. Cook about 3-5 minutes or just until vegetables tender and salmon cooked through.
  4. Take off the heat. Stir in green onion, lime juice, and basil. Serve and top with bean sprouts.
Recipe by Laughter and Lemonade at https://www.laughterandlemonade.com/thai-red-curry-noodle-soup-with-salmon/