Thai Prawn and Salmon Noodle Soup

Firstly, WOW. Birdseye Chilli’s are seriously hot. It’s only as I write this I remember being a Commis Chef at my first restaurant job and the older more senior chefs getting me to eat one…not fun!!! TBH I think if I make this again I would leave them off… I love a bit of heat but it was a little too much for me!!

So anyway, I wanted something quick, easy and healthy for dinner and this definitely ticked all of those boxes! You could totally make your own paste if you wanted to, but lets be honest, no one has time for that… and the shop bought Curry Pastes are pretty spot on IMO.

For 2 people you will need:

• 1 Salmon Fillet

• 12 Tiger Prawns

• 2 nests of Noodles (I used Rice noodles)

• 1 handful of Beansprouts

• 1/2 pack of Stir Fry Veg (I got the one below from Sainsburys, it was really good for a Thai style stir fry!)

• 300ml Chicken Stock (I used 2 stock cubes and 300ml boiling water)

• 1 tbsp Thai Curry Paste (Green or Red, whichever you fancy)

• Chilli, Coriander, Spring Onion and Lime to Garnish

Season the Salmon with Salt and Pepper then Roast in the oven for 10 minutes on 180′.

After 10 minutes, boil the kettle, put the noodles into a large bowl and cover with boiling water. Then make up the Chicken stock in a jug.

Heat a Wok/Large Frying Pan with a little oil and start frying off the Veg, keep back the Beansprouts.

After a minute of frying the Veg, add the Prawns, take the Salmon out of the Oven and set to one side.

Fry the Prawns for a minute, add the Thai Curry Paste and then fry for a further minute.

Drain the Rice Noodles from the boiling water.

Layer up everything in a bowl, flaking up the cooked Salmon and adding in the Beansprouts too.

Pour over the hot Stock, then top with Chilli, Coriander, Spring Onions and a wedge of Lime.

And that’s it!

So quick and simple, but it certainly packs a punch with the Birdseye Chillis so leave them out if you don’t want to knock your socks off.

Hope you enjoy!

L x