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  • Recipes
  • Tom Kerridge’s Asian-Inspired Salmon and Green Curry Noodle Bowl
Tom Kerridge’s Asian-Inspired Salmon and Green Curry Noodle Bowl

By M&S Food
Use the best seasonal British produce to stir up the flavours in this Asian-inspired salmon and green curry noodle bowl from chef Tom Kerridge. Easy to put together, bursting with aromatic flavours and vibrant colours…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

12 total
  • 2 (220g) packs M&S Scottish salmon fillets, skin on
  • 4 tbsp Thai green curry paste
  • 0.5 pack (180g) rice noodles (2 nests)
  • 125g asparagus tips
  • 100g mangetout
  • 2 tbsp light olive oil
  • 400ml coconut milk
  • 1 heaped tsp caster sugar
  • 2 tbsp fish sauce
  • 2 limes, 1 juiced, 1 cut into wedges
  • 1 red chilli, deseeded and finely sliced
  • 1 handful coriander leaves

Method

6 steps

  1. Step 1

    Cut each piece of salmon into 3 equal pieces then put in a bowl with 1 tbsp curry paste, pinch of salt and freshly ground black pepper. Mix well, then leave to marinade for 15 mins.

  2. Step 2

    Meanwhile, put the noodles into a heatproof bowl and pour over plenty of boiling water. Leave to soak for 2 mins, or until the noodles are tender. Drain well then tip the noodles into a bowl of iced water and set aside.

  3. Step 3

    Fill a small saucepan with boiling water and set over a high heat. Add a little salt to the water and once simmering, add the veg and cook for 30 secs - 1 min, until just beginning to soften. Remove with a slotted spoon and transfer to a second bowl of iced water. Once cool, drain well and set aside.

  4. Step 4

    Add 1 tbsp oil to an empty saucepan and set over a high heat. Add the remaining 3 tbsp curry paste and stir for 1-2 mins until fragrant. Add the coconut milk along with 250ml water and bring up to a simmer. Cook for 2-3 mins, then taste the soup and season with the sugar, 1 tbsp fish sauce and lime juice. Add the remaining fish sauce, if you like.

  5. Step 5

    Add the remaining 1 tbsp oil to a small frying pan and set over a medium heat. Add the salmon skin side down and cook for 3-4 mins or until the skin is crispy. Carefully turn the fish over and cook for 2 mins before removing from the heat.

  6. Step 6

    Drain the rice noodles and add to the soup to warm through. Divide between 2 bowls then top with the vegetables and salmon. Garnish with the chilli, limes wedges and coriander to serve.