התמונה להמחשה בלבדSalmon noodle soup
Cooking With KidsA gentle simmer develops flavour gradually and keeps the texture controlled rather than breaking the ingredients apart. In salmon noodle soup, Chicken Stock, tsp Thai Red Curry Paste and Rice Noodles are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Medium
Instructions
1Pour 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.
2Add the salmon to the pan and cook for 3 mins or until cooked through. Remove from the heat and stir in the lime juice, soya sauce and a pinch of sugar. Ladle into 4 bowls and sprinkle over the coriander just before you serve.
Nutrition
- Calories
- 162
- Protein
- 10.7g
- Carbs
- 20.7g
Family cooking
Cooking With Kids
Simple ways children can join safely, with adult guidance.
Age 3-5
Small helper
- Mash soft ingredients
- Wash fruit and vegetables
Age 6-8
Kitchen explorer
- Stir a batter
- Measure simple ingredients
Chef tips
To keep the salmon juicy and tender, add the cubes only in the final minutes of cooking. Let them gently poach in the soup's heat until they just change colour. For a gluten-free version, use thin rice noodles. If you fancy a bit of freshness, a squeeze of lemon and a sprinkle of fresh coriander will brighten the dish beautifully.
Culinary reasoning
A gentle simmer develops flavour gradually and keeps the texture controlled rather than breaking the ingredients apart. In salmon noodle soup, Chicken Stock, tsp Thai Red Curry Paste and Rice Noodles are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
