Thai Red Curry Noodle Soup
A luxurious and vibrant Thai noodle soup that combines a creamy coconut red curry broth with pan-seared salmon and a signature crispy shallot finish. Perfect for bringing restaurant-quality flavor to your weeknight table.
Equipment
- Large pan or wok
- Non-stick frying pan
- Sieve or slotted spoon
Ingredients
For the crispy shallots:
- 1 cup shallots, finely sliced
- 1 cup oil, for frying
For the curry noodle soup:
- 1 tbsp red curry paste
- 1 can coconut milk (14oz/400g)
- 2 tbsp fish sauce
- 1 cup broccolini stems
- 1 can bamboo shoot slices (7oz/200g), drained
- 11 oz salmon fillet, skin off
- 11 oz egg noodles
- 1 bunch cilantro, for garnish
- 1 Thai chilli, sliced for garnish
Instructions
Prepare the crispy shallots
- Heat the oil in a pan until hot. Add the sliced shallots and fry gently, stirring occasionally, until they turn golden brown and crisp, then remove with a sieve and drain on paper towels.
Build the curry broth and cook the noodles
- In a large pan or wok, heat 2 tablespoons of the reserved shallot oil. Add the red curry paste and half of the coconut milk, simmering for 3 to 4 minutes until the red oil separates and the mixture is fragrant.
- Pour in the rest of the coconut milk, fish sauce, and 3 cups of water. Bring to a boil, then reduce heat and simmer for 5 minutes.
- Cook the egg noodles in a separate pot according to package instructions. Drain and rinse under cold water to keep them firm and prevent sticking.
Sear the salmon and finish the soup
- Heat 2 more tablespoons of shallot oil in a non-stick pan. Cook the salmon for 1 to 2 minutes on each side until seared but tender inside, then set aside on a plate.
- Bring the broth back to a simmer and stir in the broccolini and bamboo shoots. Cook for 2 minutes until the vegetables are tender but still have a bite.
Assemble the bowls
- Loosen the noodles by pouring boiling water over them in a sieve, then divide among serving bowls.
- Ladle the hot broth and vegetables over the noodles. Flake the salmon over the top and garnish with plenty of crispy shallots, fresh cilantro, and sliced chilli.
Notes
Blooming the Paste: Ensure you cook the curry paste in oil and coconut milk until the oil separates. This step is vital for developing a deep, rounded flavor rather than a raw, sharp taste.
Noodle Texture: Always cook and store noodles separately from the broth. This prevents the noodles from absorbing all the liquid and becoming mushy while keeping the soup clear.
Storage Tip: Keep leftover broth and noodles in separate containers in the fridge for up to 3 days. Reheat the broth on the stove and refresh the noodles in boiling water for 30 seconds.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.