Udon noodles in salmon head broth with seared scallops
Satisfyingly chunky udon noodles in a clean yet complex salmon head broth provide a perfect foundation for the scallops, quickly seared then poached in sauvignon blanc.
Satisfyingly chunky udon noodles in a clean yet complex salmon head broth provide a perfect foundation for the scallops, quickly seared then poached in sauvignon blanc.
The fresh vegetables in a rich green curry sauce make this dish not only healthy but intensely tasty. Wonderfully textured egg noodles encourage serving a few more spoonfuls of that delicious sauce.
Like many street food dishes in Thailand, the variations of Thai red curry noodle soup are endless. This version, using a red curry paste and a coconut seafood broth, was warm and satisfying. You will finish a bowl of this noodle soup feeling content.