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!
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.