The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Salmon & Tenderstem Thai Noodle Soup
Coconut Red Thai Curry Soup with mixed vegetable
Prep in 10
New
6 plants
Serving size
Ingredients
- 1 tsp chilli flakes
- 6 tbsp thai red curry paste (Lemongrass, Garlic, Red Chillies, Water, Galangal, Lime Leaves, Coconut Palm Sugar, Paprika, Diced Shallots, Salt, Rapeseed Oil, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 2 salmon fillets (Fish)
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 200g brown rice noodles (Brown Rice Flour, Water)
- 240g Tenderstem broccoli
- 1 unwaxed lime
- 200ml coconut milk (Coconut, Water)
- 2 carrot
- 1 handful of fresh coriander
- 1 fresh lemongrass stalk
- 80g baby spinach
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
Nutritional Information
Calories: 519
Protein: 25g
Carbs: 52g
Fat: 24g
Salmon & Tenderstem Thai Noodle Soup
Coconut Red Thai Curry Soup with mixed vegetable
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Cooking Instructions
- Boil the kettle. Season the salmon with sea salt and black pepper. Heat a frying pan with 1 tsp oil on a medium heat. Cook the fillets, skin-side down, for 5 mins. Flip, then remove the part-cooked salmon from the pan and set aside. Keep the pan on the heat.
- In the meantime, use the back of a knife to bruise the length of the lemongrass. Trim and halve the broccoli. Peel the carrots into ribbons. Slice the ribbons into long, thin strips (or use a julienne peeler or spiralizer if you have one). Once you have removed the salmon, add the red Thai curry paste, lemongrass, garlic & ginger paste and half the chilli flakes (or less, to taste) to the pan and cook, stirring, for 1 minute.
- Pour the coconut milk and 400ml hot water into the pan. Bring to a boil, dissolve the stock cube in the pan and stir in the broccoli and carrot. Lay the salmon, skin-side up, on top of the broth and simmer for 5-7 mins, until the vegetables are soft and the salmon is cooked.
- Heat a large saucepan filled with salted boiling water on high heat. Add the noodles, gently separate with a fork and boil for 3-4 mins, until cooked, then drain. Rinse under cold water.
- Meanwhile, finely chop the coriander and quarter the lime. Once cooked, carefully remove the salmon fillets and lemongrass from the pan and stir the spinach and half the coriander into the broth until wilted. Season to taste with sea salt and black pepper. Divide the noodles between bowls, then pour the coconut broth on top. Lay the salmon on top, and garnish with the remaining coriander, chilli flakes and a wedge of lime.
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