Salmon & Prawn Turmeric Noodle Soup

Cuisine: Asian

Prep time:

Cook time:

Serves: 2

Autumn has finally hit Australian shores, and this soup is a perfect start to the season. Our popular new Turmeric Seafood Spice gives the soup great flavour and nutrition. We’ve used prawns and salmon, but any seafood, tofu or vegetables will work well.

  • 1 tbsp coconut oil
  • 1 small onion, chopped
  • 2 tbsp Turmeric Seafood Spice
  • 400g salmon, cut into 5cm pieces
  • 200g green prawns, peeled
  • 100g flat rice noodles, cooked
  • 400ml coconut milk
  • 400ml water or fish stock
  • 2 tbsp tomato paste
  • 75g baby corn, halved
  • 75g snow peas, sliced
  • ½ tsp salt
  • coriander & lime, to serve

  1. Heat oil in a saucepan or stockpot and saute onion over low heat until soft, then stir in spice mix for one minute. Add coconut milk and 400ml water (or stock) and bring to a simmer.
  2. Add noodles and seafood to soup and gently cook until prawns are opaque (about 7 minutes). Add vegetables and salt for a further 2 minutes. Serve with coriander and lime.