Thai Style Salmon On Coconut Milk Noodles Recipes

THAI SALMON NOODLES

Thai salmon noodles image

This fast, fragrant and filling dish is just what you need after a hard day at work

Provided by Good Food team

Time 30m

Number Of Ingredients 9

Ingredients

200g egg or rice noodles
1 tsp olive oil
2-3 tsp Thai red curry paste
2 spring onions , chopped
1 sweet potato , cubed
200ml vegetable or chicken stock
100ml skimmed milk
2 skinless salmon fillets , cut in half and then into fine strips
½ small bunch coriander , roughly chopped

Steps:

Cook the noodles following the pack instructions, rinse and drain. Heat the oil in a deep saucepan and fry the curry paste for 1 min until fragrant. Add the spring onions, reserving 1 tbsp, the sweet potato, stock and milk, bring quickly to the boil and simmer for 5 mins until the potato is tender. Add the salmon pieces and cook for 2 mins, then stir in half the coriander.
Divide the noodles between 4 bowls and spoon over the salmon and sauce. Sprinkle over the remaining coriander and spring onions.

Nutrition Facts : Calories 391 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 0.65 milligram of sodium

THAI NOODLE SOUP WITH SALMON

Thai noodle soup with salmon image

Get a dose of omega-3 with this family-friendly Thai-style noodle soup with salmon. It uses just five ingredients and takes only 30 minutes to make

Provided by Cassie Best

Categories Dinner, Main course, Soup, Supper

Time 30m

Yield Serves 2 adults, 2 children

Number Of Ingredients 5

Ingredients

4 salmon fillets, skin left on
200g dried flat rice noodles
125g red Thai curry paste
2 x 400ml cans light coconut milk
2 pak choi (about 250g), leaves separated

Steps:

Heat the grill to high. Put the salmon on a baking tray, skin-side down, and grill for 8-10 mins until cooked through. Put the noodles in a heatproof bowl and pour over boiled water from the kettle. Leave for 5 mins.
Heat the curry paste in a pan for 1 min, then add the coconut milk and 400ml water. Season and bring to the boil. Drain the noodles and add to the pan with the pak choi. Heat through for 1 min, then transfer to bowls and top with the salmon.

Nutrition Facts : Calories 900 calories, Fat 51 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 44 grams protein, Sodium 1.9 milligram of sodium

THAI COCONUT NOODLES

Thai Coconut Noodles image

These are so good- just something I came up with one day. They are quite spicy, so if you don't like a lot of heat, you might lower the spice the first time you try them. You can also adjust to chicken stock in order to have a thick sauce or a more soupy consistency. I like both. The red pepper is a type of spice, not a mashed up pepper as someone once asked me! I am a vegetarian now and this is still fabulous meat free.

Provided by Lady Clare

Categories Coconut

Time 45m

Yield 4-5 serving(s)

Number Of Ingredients 10

Ingredients

1 medium onion (chopped)
3 garlic cloves (minced)
1 teaspoon crushed red pepper flakes
1 -1 1/2 teaspoon ground coriander
2 -2 1/2 teaspoons cumin
3 tablespoons soy sauce
2 (10 ounce) cans coconut milk
4 cups vegetable stock or 4 cups chicken stock
1 (400 g) package rice noodles (flat kind)
2 chicken breasts (cut in strips and cooked)

Steps:

Pour a little oil in a large pot.
Add onion, garlic, red pepper, coriander and cumin.
Saute until onion has become translucent.
Add soy sauce, coconut milk and chicken/vegetable stock. Let simmer for 20 minutes to develop flavor.
Add cooked chicken and rice noodles.
Continue cooking for ten minutes or until the noodles are softened.

Nutrition Facts : Calories 801.8, Fat 33.9, SaturatedFat 25.4, Cholesterol 46.4, Sodium 1059.1, Carbohydrate 100.7, Fiber 5.8, Sugar 10.6, Protein 24.6

THAI STYLE SALMON ON COCONUT MILK NOODLES

Thai Style Salmon on Coconut Milk Noodles image

I love how different this dish is - I have a tendency to eat salmon the same few ways over and over and this is a delish changeup. From Ricardo Larrivee

Provided by Cadillacgirl

Categories Thai

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

3 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
2 garlic cloves, finely chopped
pepper
1 1/2 lbs skinless salmon fillet
150 g rice vermicelli
1/4 cup olive oil
1 teaspoon curry powder
1/2 teaspoon turmeric
salt and pepper
1 (14 ounce) can coconut milk
1 tablespoon fresh ginger, grated
1/4 cup corn kernel
1/2 red bell pepper, diced
salt and pepper
cilantro leaves or chives, chopped for garnish

Steps:

Marinade: In a bowl, combine all the ingredients except for the fish. Season with pepper.
Slice the salmon lengthwise into four 2.5-cm (1-inch) wide pieces.
Place in the marinade, coat thoroughly and let marinate for 30 minutes at room temperature.
Drain the salmon. Wrap each piece on itself to form tournedos and keep everything in place with string. Keep refrigerated.
Noodles: Cook the noodles in salted boiling water for 1 to 2 minutes or until tender. Drain and rinse under cold running water.
Spread the noodles on a large clean cloth and let rest for 10 minutes.
Preheat the grill, setting the burners to medium.
Coconut Milk Sauce: In a saucepan, bring all the ingredients to a boil, except for the herbs. Simmer for 2 minutes over medium heat. Season with salt and pepper. Keep warm.
Grill the salmon tournedos for about 3 minutes on each side; you could also use a ridged skillet. Keep warm.

Nutrition Facts : Calories 909.2, Fat 41.8, SaturatedFat 19.9, Cholesterol 78.4, Sodium 989.9, Carbohydrate 93.5, Fiber 2, Sugar 54.3, Protein 39.9

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