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2 x 150g salmon fillets, skin removed
8 frozen dumplings
200 g noodles (egg noodles or ramen noodles)
1 tablespoon extra virgin oil
½ onion, finely diced
1 teaspoon ginger, grated
1 garlic clove, minced
2 tablespoons red curry paste
500 mL salt reduced chicken stock
200 mL lite coconut milk
1 teaspoon sugar of choice
½ tablespoon fish sauce
Lime juice, to taste
Season the salmon pieces lightly with salt.
Heat a splash of oil in a large pot over medium high heat. Add the salmon pieces and cook briefly on each side until lightly golden but not fully cooked. Remove and set aside.
In the same pot add the oil. Add the onion, ginger and garlic and cook, stirring, until softened and fragrant. Add the red curry paste and cook for about 1 minute until aromatic.
Pour in the chicken stock, coconut milk and green vegetables. Stir in the sugar and fish sauce. Bring to a gentle simmer and cook until the broth is fragrant.
Stir in lime juice to taste and adjust seasoning if needed.
Meanwhile cook the noodles and dumplings in a separate pot of boiling water according to packet instructions. Drain and divide between serving bowls.
Return the salmon to the simmering broth and cook briefly until just warmed through.
Ladle the curry broth and salmon over the noodles and dumplings.
We’d love to see your creations! Share a photo and tag us @thebitingtruth
