What was originally intended to be a Thai red curry ended up almost resembling a laksa. Whatever, this Thai inspired seafood broth was absolutely delicious.
The most important ingredient in this recipe is the stock. I highly recommend you make your own salmon head stock. Make a big batch and freeze what you don’t need for next time.
The quality of the egg noodles are also important. If you can, buy fresh egg noodles from an Asian supplies store, or alternatively, use good quality dried egg noodles. This Thai inspired seafood broth is no place for instant noodles! This Serious Eats article explains some of the more common noodle types. This dish uses the noodle called la mien.
Apart from core ingredients – the Thai red curry paste, coconut cream, stock, and noodles – you can play around and try some substitutions. For example, try using different types of mushrooms, fish, surimi, and garnishes.
Thai inspired seafood broth
- 1 Tbsp vegetable oil
- 10 g butter
- 1 onion
- 5 cloves garlic
- 1 piece ginger thumb sized
- 2 red peppers
- 3 Tbsp Thai red curry paste
- 1 Tbsp fish sauce
- 400 ml coconut cream 1 can
- 4 cups salmon head stock
- 200 g fresh shitake mushrooms
- 150 g baby mushrooms I used brown beech mushrooms
- 200 g salmon fillet
- 500 g assorted surimi (crab balls, crab sticks etc)
- 200 g egg noodles fresh or dried
- 4 spring onions
- 1 large mild chilli
- 1/4 cup roasted nuts cashews or peanuts work well
- Lime wedges to serve
- Wash, halve, and trim the red peppers. Smear with olive oil and roast for 45 minutes at 180 degC.
- Finely dice the onion and garlic.
- Finely grate the ginger.
- Clean and remove skin from the salmon fillet. Cut into roughly 15x15mm pieces. Return to refrigerator.
- Wash the spring onions, trim, and finely dice. Set aside.
- Wash the large chili, halve vertically, remove seeds, and finely chop. Set aside.
- Wash the shiitake mushrooms, drain, and remove stalks.
- Wash the baby mushrooms, remove lower stalks.
- Pick the best small basil leaves for a garnish. Chop the rest and add to the diced salmon.
- Soak the dried egg noodles in water for 30 minutes. Drain and set aside.
- Add a oil to a high sided fry pan and bring to medium heat.
- Saute the mushrooms until starting to brown. Set aside.
- Saute the surimi until browning.
- Saute the onion until transparent.
- Add the garlic and finely grated ginger.
- Once the ginger fragrance becomes strong (3-4 minutes) add the red curry paste.
- Saute until the curry paste exudes a strong fragrance (3-4 minutes).
- If the pan you are using is not large enough for all the remaining ingredients, then transfer the ingredients to a large saucepan.
- Add the coconut cream, salmon head stock, and fish sauce to the onion and red curry.
- Add the sauteed mushrooms and diced roasted red peppers. Bring to a simmer.
- Add the surimi. Return to a simmer.
- Add the diced salmon and chopped basil leaves. Return to a simmer.
- Plunge 1/4 of the egg noodles into boiling water for one minute. Drain .
- Place egg noodles in a bowl.
- Add soup.
- Top with a sprinkle of spring onions, diced chili, and chopped nuts.