Originally published in The Northern Light

The temperature’s dropping, the snow is falling and nothing satisfies your hunger quite like a bowl of hearty soup.

My aunt recently gave me some locally made salmon broth from Alaska Broth Company. A quick Google search led me to a recipe from Woman and Home. The recipe was easy to make and a great use of some frozen salmon fillets.



1 tablespoon of olive oil

4 tablespoons of red curry paste

9 ounces of shiitake mushrooms, sliced

2 red peppers, sliced

1 teaspoon of Thai fish sauce

Juice of 1 lime

14 ounces of coconut milk

14 ounces of salmon broth

1 salmon fillet

7 ounces of egg, soba or ramen noodles

Cilantro, to taste

Green onions, chopped, to taste

Toasted peanuts, to taste

1 lime wedge


  1. Heat oil in the saucepan on medium heat. Add curry paste and stir for two minutes.
  2. Add mushrooms, peppers, fish sauce, lime juice, coconut milk and broth to the saucepan. Stir the mixture for a couple minutes. Add the salmon in small pieces, then let simmer for 10 minutes while the salmon cooks.
  3. Cook the noodles according to the instructions on their package. Drain and set them aside.
  4. After the salmon is cooked, remove from the soup to flake.
  5. Divide the noodles and salmon into each bowl, pour the broth over and add the cilantro, green onions peanuts and lime wedge to serve.

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