4 Serves
20 Mins
Bring the chicken stock to a boil in a large stock pot over medium-high heat, then whisk in the Thai red curry paste until fully dissolved.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
VietnameseVitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
15 µg / 400 µgCalcium
24 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
19 mg / 420 mgPhosphorus
59 mg / 1,250 mgPotassium
259 mg / 4,700 mgSodium
332 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
1 g / 28 gSugar
4 g / 50 gSaturated Fat
2 g / 20 gCholesterol
490 mg / 300 mgCaffeine
0 mgNet Carbs
26 gAlcohol
0 g
Add the rice noodles to the boiling broth and cook for 8 minutes until tender.
Stir in the button mushrooms and sweet corn kernels, allowing them to simmer for 2 minutes.
Gently add the fresh salmon pieces to the pot and poach for 3 minutes or until the fish is opaque and cooked through.
Remove the pot from the heat and stir in the fresh lime juice, soy sauce, and a pinch of sugar, then ladle into bowls and garnish with fresh coriander leaves.
31
g43
g6
g
Russian