Thai Salmon Noodle Soup
This simple Thai curry-inspired soup will help you save on time and dishes, as everything cooks together in one basket of the air fryer.
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Introduction
This simple soup is inspired by a ramen dish we love. The salmon cooks beautifully in the sauce and the noodles soak up all those delicious Thai flavours!
Ingredients
| 4 | salmon fillets |
| Olive or vegetable oil spray | |
| 550ml | hot fish stock |
| 3–4 tbsp | red Thai curry paste, or to taste |
| A thumb-sized piece of | fresh ginger, grated |
| 2 stalks of | fresh lemongrass, bashed |
| 1 x 400ml tin of | coconut milk |
| 4 small | pak choi, halved |
| 1 x 275g bag of | fresh rice noodles |
| A handful of | fresh coriander |
| 1 | red chilli, deseeded and finely sliced |
Essential kit
You will need an air fryer with a removable crisper plate.
Method
Remove the crisper plate from the air fryer and set it to 190C. Place the salmon fillets directly into the basket, spray them with a little oil and cook for 8–10 minutes until almost cooked through.
While the fish is cooking, prepare your fish stock. Once the salmon is cooked, add the curry paste, hot stock, ginger, lemongrass stalks, coconut milk and pak choi to the air fryer. Cook for a further 5 minutes, stirring a few times during cooking and making sure the pak choi leaves stay submerged in the liquid.
Add your rice noodles, stir well, and cook for a further
5 minutes, stirring halfway through cooking, until everything is piping hot. Remove the lemongrass stalks from the soup.
Serve the soup sprinkled with fresh coriander and red chilli slices.
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