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Salmon & coconut noodle soup
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Ingredients:
  • 2x 400ml cans coconut milk
  • 1 210g can red salmon
  • 9.20 gm vegetable oil
  • 1 brown onion, halved, thinly sliced
  • 1/2 tsp ground coriander
  • 1.25 gm ground cumin
  • 1/2 tsp ground turmeric
  • 1/4 tsp ground chillies
  • 500ml chicken style liquid stock
  • 300g frozen baby beans, diagonally cut into 5cm lengths
  • 115g soba noodles
  • Salt & ground black pepper, to taste
Instructions:
  • Drain the salmon in a sieve over a bowl, saving the liquid. Use a fork to flake the salmon and set it aside.
  • In a medium saucepan over medium heat, heat the oil until shimmering. Cook the onion, stirring occasionally, until softened, about 4-5 minutes. Add the coriander, cumin, turmeric, and chilies, and cook until fragrant, about 30 seconds, stirring constantly.
  • Pour in the luscious coconut milk and flavorful stock, then stir to combine. Heat over medium until boiling. Add in the beans and noodles, simmer uncovered for 5 minutes until noodles are tender.
  • Take the soup off the heat and mix in the saved salmon liquid. Season with salt and pepper to taste. Serve the soup in bowls, garnish with salmon, and enjoy.

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