Imported from TikTok

Thai Red Coconut Salmon Noodles

Name: Thai Red Coconut Salmon Noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Southeast Asian
Ingredients: 2 salmon fillets; 100 g dried egg noodles (The source gives a range of 100–120 g.); 250 ml light coconut milk; 250 ml chicken stock (A little extra stock may be used if the broth becomes too thick.); 1 tbsp Thai red curry paste (Plus a little extra to season the salmon; amount not specified.); Thai red curry paste (A little extra, to season the salmon; quantity not specified.); 1 tbsp peanut butter; 1.5 garlic (Clove, minced; source specifies 1–2 cloves.); 150 g frozen sliced peppers; mangetout (1 handful.); 1 tbsp soy sauce; 1 tbsp fish sauce; 1 tsp honey; 0.5 lime juice (Juice of ½ lime; lime is also used to finish the dish, but no additional amount is specified.); 2 spring onions (Sliced.); fresh coriander (Amount not specified; for topping.); sesame seeds (Amount not specified; for topping.); lime (For serving; amount not specified.); water (A little may be added if the broth becomes too thick; amount not specified.)

Recipe by @what.mia.makes @what.mia.makes · TikTok

Imported by Danielle Davidson on SeeMeCook

Egg noodles and vegetables simmer in a smooth, lightly spicy coconut broth with peanut butter, lime, and fish sauce. The bowl is finished with air-fried salmon, spring onion, coriander, sesame seeds, and lime.

2 servings25 minSoutheast Asian

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Ingredients

2 salmon fillets
100 g dried egg noodles (The source gives a range of 100–120 g.)
250 ml light coconut milk
250 ml chicken stock (A little extra stock may be used if the broth becomes too thick.)
1 tbsp Thai red curry paste (Plus a little extra to season the salmon; amount not specified.)
Thai red curry paste (A little extra, to season the salmon; quantity not specified.)
1 tbsp peanut butter
1.5 garlic (Clove, minced; source specifies 1–2 cloves.)
150 g frozen sliced peppers
mangetout (1 handful.)
1 tbsp soy sauce
1 tbsp fish sauce
1 tsp honey
0.5 lime juice (Juice of ½ lime; lime is also used to finish the dish, but no additional amount is specified.)
2 spring onions (Sliced.)
fresh coriander (Amount not specified; for topping.)
sesame seeds (Amount not specified; for topping.)
lime (For serving; amount not specified.)
water (A little may be added if the broth becomes too thick; amount not specified.)

Steps

1
Season the salmon fillets with a little Thai red curry paste.
2
Air-fry the salmon at 190°C for 8–10 minutes, or until cooked through.
3
In a saucepan, add the chicken stock, light coconut milk, Thai red curry paste, and minced garlic.
4
Bring the broth to a gentle simmer.
5
Stir in the peanut butter, soy sauce, fish sauce, honey, and lime juice, whisking until completely smooth and incorporated into the broth.
6
Add the frozen sliced peppers and mangetout to the broth.
7
Simmer the vegetables for 4–5 minutes.
8
Add the dried egg noodles and cook according to the packet instructions. If the broth becomes too thick, add a little extra stock or water; the amount is not specified.
9
Divide the noodles and broth between serving bowls and top with the salmon, sliced spring onion, fresh coriander, sesame seeds, and lime.

Notes

The source does not specify an amount for the extra curry paste used on the salmon, mangetout, coriander, sesame seeds, lime for topping, or optional extra stock/water. Noodle quantity is given as a range (100–120 g); 100 g is shown here. Cook noodles for the time stated on their packet.