Asian noodle soup with salmon chunks

This soup makes the perfect winter meal. Complete with protein from the fish, carbohydrates from the noodles, plenty of veggies and clear, soothing broth. Michael Diacono shares his recipe. 

Asian noodle soup with salmon chunks


  • 500ml chicken or vegetable stock
  • Vegetable oil
  • 1 stalk lemongrass
  • 1 clove garlic, finely chopped
  • 1 tsp turmeric
  • 1-inch piece ginger, finely chopped
  • ½ tsp chilli flakes
  • 3 spring onions
  • 200g mushrooms, chopped
  • 5 kaffir lime leaves
  • Handful coriander
  • 1 pkt egg noodles
  • 200g salmon, cut into large chunks


  1. Bash the lemongrass with the back of a knife and gently fry in the vegetable oil.
  2. Add the turmeric, ginger, chilli flakes and the garlic.
  3. Add the white parts of the spring onion.
  4. Add the mushrooms and season with salt.
  5. Add the hot stock a ladle at a time.
  6. Add the line leaves and most of the coriander, leaving some to garnish.
  7. Add the noodles to the pan and stir until totally immersed.
  8. Add the salmon chunks and the lime juice and allow to cook until the noodles are cooked through (approx. 8 mins).
  9. Garnish with the green parts of the spring onion, more coriander and lime wedges and serve.

This recipe first appeared on Gourmet Today TV, aired on TVM on 18 February, 2017. 

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