• Alicia Xyrakis

"Create Your Own Adventure" Coconut and Turmeric Noodle Soup w Salmon

Updated: Apr 1

We have some variation of this soup every couple of weeks in our household, mainly because its easy to whip together, extremely satisfying and so packed full of goodness! I like to call it "choose your own adventure" soup because you can change up your choice of protein, veggies and spice to suit whatever it is you're in the mood for or to satisfy different family members.

Did I mention that its super healthy? Made from a base of bone broth (or substitute for veggie broth), which we all know is excellent for immunity support and a great source of collagen for joint health and glowing skin. It's packed with Turmeric which contains natural anti-inflammatory properties. Coconut milk is said to be full of important vitamins and minerals such as magnesium and calcium. Salmon is rich in Omega-3, high in vitamin B and a great source of protein. Then you load it up with a bunch of fresh green veggies and chilli. Boom! Is there anything this doesn't have??

P.s. I do get most of my information off google... just so we're all clear that I'm not a nutritionist.

Cooking time: Around 30 minutes (depending how long it takes you to chop veggies)

Serves 4


1 packet of fresh broth of your choice (found in the refrigeration section of the supermarket) or 4 cups home made broth

1 cup water

2 tins coconut milk (go for the full fat, don't bother with the light)

1 piece fresh turmeric - grated (Somewhere between the size of your thumb and little finger)

1 small piece ginger - grated or finely chopped

2 cloves garlic - crushed or finely chopped

1 packet flat rice noodles (or any noodle of choice)

4 pieces salmon fillet

4 limes

1 long red chilli

4 shallots (green onion)

Fresh coriander (optional - can be substituted for Thai basil or mint)

Green veggies of your choice - in this version I went with;

- 1 bunch bok choy

- 1 bunch broccolini

Salt and pepper



Place garlic, turmeric, ginger, broth and water into a pot and bring to the boil

Season with salt and pepper to taste.

Turn heat down and leave on a gentle boil

Prepare veggies

Roughly chop broccolini and cut bok choy in half length ways and across. Slice shallots, roughly chop coriander, thinly slice chillies, cut 2 limes into wedges and throw it all onto a couple plates.

*Note - Make sure you cut any thick stalks of the broccolini into thinner pieces so they cook through slightly when the hot broth is poured over. I like my veggies quite raw and crisp, so this cooks them enough for me. If you prefer your veggies cooked through a little more you can give them a quick blanch by placing them in a colander and pour boiling water over.

Cook Salmon

Heat a small amount of olive oil in a non stick pan on high heat.

Place salmon in the pan skin side down and let sizzle for about 5 - 7 minutes. Adjust heat accordingly. You want it to be hot and sizzling but not burning with oil splattering everywhere. Sprinkle top side of salmon with salt and pepper.

Turn salmon over and cook flesh side down for another 5 - 7 minutes or until just slightly cooked through, maybe still a little raw in the middle.

Turn off heat and let rest.

Add both tins of coconut milk and juice of 2 limes into the broth and let simmer.

Prepare noodles by following the instructions on the packet.

Assemble bowls according to your own adventure!

Place your noodles, veggies, shallots, coriander and chilli in bowls

Ladle over hot broth

Place salmon on top with skin side up. (The skin should be nice and crispy, keep the skin side up out of the liquid so it stays that way)

Squeeze in extra lime (if that's your adventure)

Garnish with more chill and herbs



Short Cut* Buy a ready made roast chook from the supermarket. Shred the chicken meat and add to the soup in replacement of the salmon. More of a hit with the kids and less prep for you.

Let me know what other variations of veggies, protein and herbs you like to use in the comments below.

Alicia xx


Alicia Xyrakis

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