Thai Lobster and Salmon Noodle Soup

James Martin looks to Thailand for inspiration, combining lobster and salmon in this luxurious, flavourful Thai noodle soup
By James Martin
Thai Lobster and Salmon Noodle Soup
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 30 minutes
  • Effort: hard



  • 1 live lobster, approx 675g
  • 750 ml fresh fish stock
  • 1 tsp coriander seeds, crushed
  • 200 g dried vermicelli noodles
  • 250 g salmon, skin on, cut into 1 cm thick slices
  • a few sprigs of fresh mint
  • 2 red chillies
  • 40 g galangal, peeled and finely chopped
  • 4 cloves garlic, chopped
  • 6 spring onions, finely shredded
  • 2 limes, quartered
  • 50 ml sesame oil
  • 50 ml fish sauce
  • dashes of soy sauce
  • 20 g sprigs coriander, to garnish


1. Place the lobster and the fish stock in a large saucepan. Cover the pan with a tight-fitting lid and bring slowly to the boil. Boil the lobster for 15 minutes, turn off the heat and leave the lobster to cool in the stock.

2. Remove the lobster from the stock. Twist off the larger claw arms and legs, crack the shell and remove the lobster meat. Cut the lobster in half lengthwise and lift out and discard the intestinal track, running down the centre. Remove the meat from the tail section, the soft greenish liver and any red roe from the head and tail. Set aside the lobster meat.

3. Add the lobster shell and coriander seeds to the stock. Bring to the boil, then strain the stock.

4. Boil the noodles until tender according to packet instructions; drain and place in a deep serving bowl.

5. Add the sliced salmon, mint, chilli, galangal, and garlic to the soup, bring to the boil and simmer for 3-4 minutes.

6. Once the salmon is cooked remove it from the soup, using a slotted spoon, and place it on top of the vermicelli. Pour the soup over the noodles.

7. Top the noodles with the lobster meat, spring onion and lime quarters. Drizzle over the sesame oil, fish sauce and soy sauce. Garnish with coriander leaves and serve.

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