Thai Curry Noodle Soup with Salmon

By Lee Jackson ↣ Published on: February 27, 2023

Last Updated: November 17th, 20230 Comments on Thai Curry Noodle Soup with Salmon

For a big bowl of slurpalicious coconut curry, my Thai Curry Noodle Soup with salmon has all the sweet, sour, salt and spice you can handle in a rich, creamy broth. The soft noodles are the perfect partner to the flaky, luxurious salmon. It’s a flavour explosion!

A bowl of Thai Curry Noodle Soup with Salmon

Anyone lucky enough (or unlucky enough) to get me talking about food, will quickly learn that I am obsessed with Asian soups. All countries, all varieties - I especially love noodles soups. I've shared some of my favourites here, like my Chinese Oxtail Soup, my Pork Rib Soup with Noodles, my Korean Samgyetang and the ultimate, Malaysian Curry Laksa, and THIS Thai red curry soup is one of my most favourites.

The reason I love to make this noodle soup at home is that it's so quick and easy. Finding yourself a good quality Thai red curry paste is pretty much all the work you'll have to do, the rest is simple, but don't let that fool you into thinking it'll be lacking in flavour - it's so full of personality!

What's ahead?

A bowl of Thai Curry Noodle Soup with Salmon

More about this Thai noodle soup

There are countless soups in existence from North to South, Thailand has a dazzling array of textures, colours and flavours on offer. This curry based soup is called Khao Soi and is a Northern style, originating in the Yunnan region of China. It features a curry paste base that is mixed with coconut milk to create the broth.

The soup can be served with rice or egg noodles, so feel free to use your own choice. In Myanmar there is a version which crispy and soft egg noodles, and in Thailand 'cut noodles' expertly shaved from a large block of dough are sliced straight into boiling water. For my recipe, I use egg noodles.

As you'd expect, Thai soups can feature so many flavours. My version features salmon, I like to to pan fry it before adding to the broth, that way you'll get a lightly crisp outer and creamy, soft inside. Perfection! You can also poach it in the broth too, if that sounds more appealing.

The soup can be garnished with many toppings, I like to add some greenery, like an Asian leafy veg or brocollini, some tangy tomatoes and fragrant cilantro. I also like a generous sprinkling of crispy shallots at the end to tip it over the edge of greatness!

Why it works

It's vibrant - I just love the colours, fragrance and textures of this soup. Every mouthful is a new experience.

It's easy - Honestly, there's nothing to this recipe, it all comes together so quickly and easily. Ready in no time.

All the ingredients for Thai Curry Noodle Soup with Salmon

Stuff you'll need

There are not too many ingredients to this Thai Noodle Soup with Salmon. A good quality red curry paste does all the lifting, the rest is just a quick assembly to bring it all together.

  • Red Curry Paste - My favourite Thai Red Curry Paste from Maesri is jam packed with flavour and perfect for this soup.
  • Fish - Salmon is my choice for this recipe, there are some substitute suggestions below too.
  • Egg Noodles - I generally use egg noodles which I cook separately to the pack instructions. I rinse in cold water to stop the cooking process and then set aside while I make the soup.
  • Bamboo Shoots - I like the crunch of these delicious shoots. You can buy canned bamboo shoots, and drain before using.
  • Coconut milk - The creaminess comes from a good quality coconut milk.
  • Fresh - Brocollini, cilantro, Thai chilli and tomatoes are the fresh ingredients to balance out the richness of the broth.
  • Crispy shallots - make for the authentic garnish that takes this soup from great to triumphant. You can make your own (see the recipe) or buy pre-fried shallots to scatter over. If you fry your own, they'll stay good for a couple of weeks in an airtight container.
  • Fish sauce - the umami greatness of fish sauce can't be ignored, and it weaves its magic into this rich, delicious broth.

Step by Step

Here's how to make this delicious Thai Noodle Soup, as you can see, it's pretty straightforward and ready in no time.

  1. Step 1 - Add about 1-inch of oil into a wok and heat until just hot. Add the sliced shallots and fry over a moderate heat (not too hot or they'll just burn). After a while they'll begin to lightly char and crispen up. Drain, then place on paper towels to cool completely. They'll crispen up even more during the cool.
  2. Step 2 - To start the broth, add the paste to a pan with a little of the coconut milk and oil. Let it come to a simmer.
  3. Step 3 - Reduce this paste down until it's bubbling and the oil has begin to separate.
  4. Step 4 - Add the remaining coconut milk and the fish sauce and stir well.
  5. Step 5 - Add some water, the broccoli and bamboo shoots and bring to a simmer. Cook until the broccolini is cooked al-dente then remove from the heat.
  6. Step 6 - Meanwhile, fry the salmon for 1-2 minutes per side until it's crisp on the outside.
Frying shallots in a frying pan for a garnish to Thai Curry Noodle Soup with Salmon
Frying the red curry paste with a little oil and coconut milk for Thai Curry Noodle Soup with Salmon
Reducing the coconut and curry paste for Thai Curry Noodle Soup with Salmon
Adding fish sauce and more coconut milk to the broth for Thai Curry Noodle Soup with Salmon
Cooking the broccolini and bamboo slices in the broth for Thai Curry Noodle Soup with Salmon
Bring the salmon fillets for Thai Curry Noodle Soup with Salmon

That's all the stages done, now it's a simple task of assembling them all in a bowl.

Add the cooked noodles first, then spoon over the broth with a few bamboo shoots and broccolini, Flake the salmon in large chunks into the soup and garnish with tomato, cilantro, Thai chilli and the crispy shallots.

A bowl of Thai Curry Noodle Soup with Salmon

Pro Tips to make your life easier

  • Cook your noodles separately - never cook your noodles in the broth, always cook them in separate water and leave to drain until you need. Cooking noodles in the broth will make it starchy.
  • Make more shallots than you need - They'll stay nice and crisp in a container in your pantry for 2-3 weeks. Also, keep hold of the oil you fry them in - it's great stir-fries and even just to fry an egg in! You can buy pre-fried shallots if you're looking to make your life easier.
  • Change up the fish - You can make this with any fish you like. I choose a firm white fish like snapper, monkfish, tilapia or catfish. You can also use seafood like shrimp, scallops, squid and mussels.
  • Toppings - change the toppings to suit your taste - try beansprouts, radish, boiled egg, mint, spring onions/green onion, finely chopped ginger, crispy garlic, shredded cabbage, carrot, cucumber and more.

Serving and storing suggestions

Serve hot, right away. You can serve alongside a simple salad if you like, but to be honest, everything you need is already in the bowl.

As a soup, it's best eaten right away, if left the noodles will continue to swell and absorb the soup so can become very soft and mushy. It's for this reason I wouldn't recommend freezing on this occasion.

A bowl of Thai Curry Noodle Soup with Salmon

Ready to get cooking?

As you see, this really isn't a dish that's going to stretch your cooking abilities - something anyone can make very easily. And all that flavour is worth it - this bowl of soup is one of the most delicious bowls of soup you'll ever experience! Big claim I know, but there's good reason it's one of my favourite Asian soups. Hope you enjoy!

Any Questions? (FAQ)

Have a question about my Thai Curry Noodle Soup with Salmon? Let me know in the comments.

What is the Thai soup with noodles called?

There are many Thai soups that include noodles. Khao Soi is one such soup, a coconut curry noodle soup from the North of Thailand.

Is Thai noodle soup like pho?

This Thai noodle soup is similar to pho in that it features a broth with noodles. However it's probably more similar to Malaysian/Indonesian Laksa, a coconut curry noodle soup.

Is Thai soup healthy?

Relatively speaking, yes. This bowl of curry noodle soup is filled with fragrance and flavour while being fairly low in calories.

 

A bowl of Thai Curry Noodle Soup with Salmon

Thai Curry Noodle Soup with Salmon

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Recipe by Lee
Course Main Course
Cuisine Thai
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings (adjustable) 2
Calories (per serving) | 1104

Ingredients

For the crispy shallots

  • 1 cup shallots (finely sliced)
  • 1 cup oil (for frying)

For the curry noodle soup

Instructions

To make the crispy shallots

  • Heat the oil until just hot but not smoking. Add the shallots to the oil and let them fry gently until fully browned and crisp - be careful not to have the oil too hot as they’ll just burn.
  • Drain the shallots with a sieve (keep the oil) and spread onto paper towels to cool. They’ll crispen more as they cool.

To make the curry noodle soup

  • Heat 2 tbsp of the shallot oil in a large pan or wok until hot then add the curry paste and half of the coconut milk. Bring it to a simmer and then reduce the heat and cook for 3-4 minutes.
  • After 3-4 minutes some of the oil may have separated from the paste, this is fine. Add the remaining coconut milk, fish sauce and 3 cups water and bring to a boil. Reduce the heat and simmer for 5 minutes. Remove from reheat and set aside.
  • Meanwhile cook your noodles to the packet instruction, drain in a sieve and set aside.
  • Heat 2 tbsp of the shallot oil in a non-stick frying pan and cook the salmon for 1-2 minutes each side (including the sides) until browned all over. Remove and set aside.

To assemble the noodle soup

  • Reheat the curry sauce and when simmering, add the broccoli and bamboo shoots and cook for 2 minutes then remove from the heat.
  • Boil a kettle and pour the boiling water over the noodles in a sieve in the sink and let it drain completely. Arrange the noodles in bowls and spoon over some of the hot curry sauce with some broccoli and bamboo shoots.
  • Flake the salmon into chunks and arrange on top.
  • Scatter over some crispy shallots, cilantro and a little tomato and sliced Thai chilli if using. Serve hot!

Notes

  • Cook your noodles separately - never cook your noodles in the broth, always cook them in separate water and leave to drain until you need. Cooking noodles in the broth will make it starchy.
  • Make more shallots than you need - They'll stay nice and crisp in a container in your pantry for 2-3 weeks. Also, keep hold of the oil you fry them in - it's great stir-fries and even just to fry an egg in! You can buy pre-fried shallots if you're looking to make your life easier.
  • Change up the fish - You can make this with any fish you like. I choose a firm white fish like snapper, monkfish, tilapia or catfish. You can also use seafood like shrimp, scallops, squid and mussels.
  • Toppings - change the toppings to suit your taste - try beansprouts, radish, boiled egg, mint, spring onions/green onion, finely chopped ginger, crispy garlic, shredded cabbage, carrot, cucumber and more.

Nutrition

Calories: 1104kcal (55%) | Carbohydrates: 39g (13%) | Protein: 45g (90%) | Fat: 66g (102%) | Saturated Fat: 39g (244%) | Polyunsaturated Fat: 9g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 86mg (29%) | Sodium: 1567mg (68%) | Potassium: 1762mg (50%) | Fiber: 7g (29%) | Sugar: 16g (18%) | Vitamin A: 3643IU (73%) | Vitamin C: 127mg (154%) | Calcium: 212mg (21%) | Iron: 11mg (61%)
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