Spicy salmon noodle soup

Photo by Mitch Mandel

Salmon provides omega-3 fatty acids that help soothe inflammation after a tough run. Rice noodles add carbs.


Spicy salmon noodle soup

Serves 6

1 tbsp vegetable oil

1 shallot, sliced

1 tbsp grated fresh ginger

1 tbsp red curry paste

1 can (400g) light coconut milk

950ml vegetable stock

250g rice noodles

1 tbsp fish sauce

1 tbsp soy sauce

2 limes (juice of one, plus wedges for serving)

350g salmon, cut into 2.5cm pieces

115g mange tout

Small handful of chopped fresh coriander


1/ In a large pan, heat the oil over medium heat. Add the shallot and cook for two minutes or until soft. Add the ginger and curry paste and cook for one minute.

2/ Add the coconut milk and stock. Bring to a boil. Lower heat to medium and simmer for 10 minutes. Boil a pot of water. Add the noodles and cook for five minutes or until tender. Drain, rinse and set aside. Add the fish sauce, soy sauce, lime juice and salmon to the soup.

3/ Partially cover and simmer until the fish is cooked (about five mins). Add mange tout. Remove from the heat. Divide the noodles into six deep bowls and ladle the soup on top. Garnish with coriander and lime wedges.


 Recipe taken from Runner’s World: Meals on the Run (Rodale).