Thai Style Salmon and Noodle Soup

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Course:
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Servings : Prep Time : Cook Time : Ready In : Salmon, spinach and buckwheat (soba) noodles combine to make an easy, low-fat soup that packs a lot of nutrition value into it.

thai style salmon and noodle soup overhead shot

This Thai Style Salmon and Noodle Soup is a light, healthy Thai influenced soup made healthier with salmon and soba noodles, but you have options!.

Thai Style Salmon and Noodle Soup

Ingredients

  • 4 cups low-sodium or homemade chicken broth
  • 2 cups water
  • 1 stalk lemongrass, outer layer remove, thinly sliced
  • 3 scallions, cut into 2 inch pieces
  • 1 (1-inch) piece fresh ginger root, thinly sliced
  • 1 jalapeno pepper, thinly sliced
  • 1 can light coconut milk
  • 1 teaspoon red or green curry paste (such as Thai Kitchen) or to taste
  • 2 cups fresh spinach, torn
  • 5 basil leaves, torn
  • 4 ounces soba noodles, cooked according to package directions (soba noodles are made of buckwheat and are a very healthy grain)
  • 2 (3 to 4 ounce) salmon fillets, all bones removed*
  • 1 teaspoon sesame oil
  • Salt and pepper, to taste

Method

Step 1

Combine the chicken broth, water, lemongrass, scallion, ginger root and jalapeno pepper in a medium saucepan. Bring to a simmer, simmer; covered, for 30 minutes. Shut off the heat and let sit for 10 minutes. Remove the aromatics with a slotted spoon. Add the coconut milk and curry paste (red if you want red curry, green if you want green curry); stir until the curry paste is dissolved. Taste, add more if you want it hotter, but LindySez, watch out, it’ll sneak up on you. Stir in the spinach and basil.

Step 2

Meanwhile, heat the broiler to high. Rub the salmon with the sesame oil and place under the broiler. Cook, without turning, about 3 – 5 minutes, you want the center to be slightly underdone as it will continue to cook when the broth is pour over.

Step 3

In a large deep bowl, divide the soba noodles. Top with the salmon (remove the skin.) Ladle the soup over and serve with additional basil if desired.

 

The Making of Thai Style Salmon and Noodle Soup

A printer-friendly recipe card can be found at the bottom of this post

This warm, healthy Thai Style Salmon and Noodle Soup recipe is a wonderful and deliciously different way to serve salmon. As a lover of Vietnamese Pho soups, I invented this recipe after having something similar at a restaurant in San Francisco that no longer exists. Luckily I remember that soup well, so it was easy to recreate.

I use Soba noodles in this soup. Soba is made from buckwheat, which isn’t wheat at all so it’s naturally gluten-free. You could also use rice noodles, which would also be gluten-free, or angel hair pasta, which would not be gluten-free.

 

soba noodles

 

This recipe serves 2 but can easily be increased.

*I was unable to find salmon filets so I used salmon steaks that I cut the bone out and then wrapped them into a little roulade.  I loved the way this presented, so it may just be my new favorite way of serving this soup.

 

 

Thai Style Salmon and Noodle Soup

thai style salmon and noodle soup overhead shot

This Thai Style Salmon and Noodle Soup is a light, healthy Thai influenced soup made healthier with salmon and soba noodles, but you have options!.

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes

Ingredients

  • 4 cups low-sodium or homemade chicken broth
  • 2 cups water
  • 1 stalk lemongrass, outer layer removed, thinly sliced
  • 3 scallions, cut into 2-inch pieces
  • 1 (1-inch) piece fresh ginger root, thinly sliced
  • 1 jalapeno pepper, thinly sliced
  • 1 can light coconut milk
  • 1 teaspoon red or green curry paste (such as Thai Kitchen) or to taste
  • 2 cups fresh spinach, torn
  • 5 basil leaves, torn
  • 4 ounces soba noodles, cooked according to package directions (soba noodles are made of buckwheat and are a very healthy grain)
  • 2 (3 to 4 ounce) salmon fillets, all bones removed*
  • 1 teaspoon sesame oil
  • Salt and pepper, to taste

Instructions

Step 1

Combine the chicken broth, water, lemongrass, scallion, ginger root and jalapeno pepper in a medium saucepan. Bring to a simmer, simmer; covered, for 30 minutes. Shut off the heat and let sit for 10 minutes. Remove the aromatics with a slotted spoon. Add the coconut milk and curry paste (red if you want red curry, green if you want green curry); stir until the curry paste is dissolved. Taste, add more if you want it hotter, but LindySez, watch out, it’ll sneak up on you. Stir in the spinach and basil.

Step 2

Meanwhile, heat the broiler to high. Rub the salmon with the sesame oil and place under the broiler. Cook, without turning, about 3 – 5 minutes, you want the center to be slightly underdone as it will continue to cook when the broth is pour-over.

Step 3

In a large deep bowl, divide the soba noodles. Top with the salmon (remove the skin.) Ladle the soup over and serve with additional basil if desired.

Notes

This recipe serves 2 but can easily be increased.

I was unable to find salmon filets so I used salmon steaks that I cut the bone out and then wrapped them into a little roulade.  I loved the way this presented, so it may just be my new favorite way of serving this soup.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 274Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 11mgSodium: 726mgCarbohydrates: 34gFiber: 3gSugar: 4gProtein: 10g

Nutritional values may not be 100% accurate


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Nutritional Info

This information is per serving.
  • Calories
    274
  • Fat
    13g (8g Sat, 1g Mono, 1g Poly)
  • Protein
    10g
  • Carbohydrate
    34g
  • Dietary Fiber
    3g
  • Cholesterol
    11mg
  • Sodium
    726mg

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