Thai Red Curry Noodle Soup with Salmon
Author: Alicia Shaw
Serves: 2 servings
- 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
- In a large pot, heat coconut oil over medium heat. Add the shallot, ginger, and curry paste. Cook until shallot soft, about five minutes.
- Add the coconut milk, chicken stock, sugar, fish sauce, Sriracha, and lime leaves. Bring to a simmer.
- Add the mushrooms, zucchini noodles, and salmon. Cook about 3-5 minutes or just until vegetables tender and salmon cooked through.
- 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/
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