Sticky rice & mango
Sticky rice and mango pud with coconut milk - a simple, heavenly Thai classic
Salmon noodle soup
Serves 4
Easy
Prep:
Cook:
This wholesome noodle soup is low fat, heart healthy and packed full of tasty ingredients
Skip to ingredients
- 1l low-salt chicken stock
- 2 tsp Thai red curry paste
- 100g flat rice noodle
- 150g pack shiitake mushroomsliced
- 125g pack baby cornsliced
- 2 skinless salmon filletssliced
- juice 2 limes
- 1 tbsp reduced-salt soy sauce
- pinch brown sugar
- small bunch corianderchopped
Nutrition: per serving
- kcal265
- fat10g
- saturates2g
- carbs27g
- sugars4g
- fibre1g
- protein19g
- salt0.83glow
Method
step 1
Pour the stock into a large pan, bring to the boil, then stir in the curry paste. Add the noodles and cook for 8 mins. Tip in the mushrooms and corn and cook for 2 mins more.
step 2
Add the salmon to the pan and cook for 3 mins or until cooked through. Remove from the heat and stir in the lime juice, soy sauce and a pinch of sugar. Ladle into 4 bowls and sprinkle over the coriander just before you serve.
