- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 30 minutes
- Effort: easy
- 3 tbsp vegetable oil, plus oil for deep-frying
- 1 large red onion, chopped
- 2 clove garlic, chopped
- 100 g ginger, chopped
- 10 long red chillies, sliced
- 1 tbsp Thai red curry paste
- 600 ml fish stock
- 600 ml coconut cream
- 2 tbsp fish sauce
- 70 g palm sugar
- 2 tbsp tamarind paste
- 8 lime leaves
- 400 g salmon
- black pepper
- 6 soft-boiled quail's eggs, (4 peeled, 2 left in their shell)
- 120 g Harusame noodles, (wheat-free Japanese noodles)
- freshly squeezed juice of 3 limes
- 1 tbsp sesame oil
- 1 bunch of coriander, torn into sprigs
- 1 bunch of mint, torn into sprigs
- 6 spring onions
- 150 g Thai shallots, liced and fried until crispy
1. Heat 2 tablespoons of the oil in a large saucepan. Add in the onion, garlic, chilli and red curry paste and fry, stirring, until the onion has softened and the paste is fragrant, around 3-5 minutes.
2. Mix in the fish stock, coconut cream, fish sauce, palm sugar and tamarind paste. Add in the lime leaves. Bring to the boil, stirring, then simmer gently.
3. Meanwhile, heat a griddle pan. Season the salmon with salt and freshly ground pepper. Brush the salmon with half a tablespoon of oil and briefly cook the salmon on the griddle, searing both sides.
4. Heat the oil for deep-frying in a wok or deep fat-fryer. Deep-fry the peeled quail's eggs until golden, remove with a slotted spoon and drain on kitchen paper.
5. Cook the noodles until tender, following packet instructions.
6. Place the drained noodles in a large serving bowl. Pour over the coconut broth, add in the lime juice and sesame oil and top the noodles with the seared salmon, deep-fried quail's eggs and the quail's eggs in their shell. Sprinkle over the crispy shallots. Garnish with coriander, mint and spring onions. Serve at once.
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