This is your sign to make soup in the air fryer! This simple soup is inspired by a ramen dish we love. The salmon cooks beautifully in the sauce and the noodles soak up all those delicious Thai flavours, a perfect quick and easy weeknight dinner.
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
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Ingredients
ginger 15 g (grated)
lemongrass 2
pak choi 4 (halved)
fresh coriander 1 handful (chopped)
mixed chillies 1 (sliced)
salmon 4 ⅓
fish stock cube 1
red Thai curry paste 3 tbsp
coconut milk 400 ml
rice noodles 275 g
Method
Prep the ingredients
Peel and grate the ginger. Bash the lemongrass stalks - do this by using the back of your knife to bruise the lemongrass, this helps release the flavour. Halve the pak choi.
Chop the coriander. Deseed and finely slice the chilli.
Cook the salmon
Set the air fryer to 190°C. Remove the crisper plate and place the salmon fillets directly into the basket, spray with a little oil (or coat in some oil). Cook for 8-10 minutes until almost cooked through.
Prep the fish stock and make the soup
Make up the fish stock cube with 140ml boiling water per serving.
After 10 minutes, add the Thai curry paste, fish stock, ginger, lemongrass, coconut milk and pak choi to the air fryer.
Cook for 5 minutes, stirring once or twice during the cooking time, ensuring that pak choi is submerged in liquid (so that it doesn't overcook).
Add the rice noodles and cook for 5 more minutes, stirring halfway through. Remove the lemongrass from the soup.
Plate up
Serve the soup sprinkled with the coriander and chilli. Enjoy!
