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Thai-style salmon and noodle soup

Thai-style salmon and noodle soup


Warm up with this light and fragant noodle soup

  • Feeds 4 Feeds 4
  • Ready in 20 minutes

Each serving contains

  • Energy
    1540kj 365kcal
  • Fat
    Low 18%
  • Saturates
    Low 11%
  • Sugar
    Low 18%
  • Salt
    Med 18%

% of adult’s reference intake | Carbohydrates per serving : 96.7g


  • 750ml litres chicken or vegetable stock (made using 1 stock cube)
  • 2 tbsp soy sauce
  • 1 1/2 tbsp sweet chilli sauce1 x 150g straight to wok medium noodles
  • PLUS 1 red chilli, deseeded and thinly sliced
  • 2 Co-op Loved by Us salmon fillets, skin discarded and cut into chunks
  • 240g Co-op Broccoli, Carrot, babycorn and sugarsnap peas mixed veg bag
  • 2 spring onions, trimmed and shredded, or one small red onion


  1. Bring the stock to the boil in a large pan
  2. Stir in the soy sauce, chilli sauce, half the chilli and the salmon, then simmer for 4 minutes
  3. Halve the baby sweetcorn from the mix veg pack and then add all the veg and noodles to the pan
  4. Cook for a couple more minutes, checking the fish is thoroughly cooked and the noodles tender
  5. Serve topped with the spring onions, coriander, if using, the remaining red chilli and lime wedges on the side

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