This isn’t a recipe really, it’s an assembly job. Five ingredients which make a really tasty meal in five minutes. I might see if I can come up with some more – well if You Know Who (no, not Voldemort) can do it, why not me?
However, as Mr Oliver does with his 15 minute meals, you will need the kettle to have boiled and a pan already on the heat.
I suppose technically this uses two cheat ingredients but a good ready made Thai paste is an excellent product, I buy mine from Wing Yip in Manchester and you can order from them online if you can’t buy it local to you but I’m sure most supermarkets will sell Thai curry pastes. I used Tom Yum paste but you could use any you have – green, red, yellow, Massaman etc. Be bold with the paste, a lot of them are quite poky but the coconut cream will mellow that a little and you want something lively here, Thai food is rarely shy and retiring. If you don’t like poky [looks sideways at a certain someone] then I’d suggest using a mild Indian curry paste instead. It’ll still work.
The pre-cooked noodles are just easier to use than the dried ones but should you want to rehydrate some of the very fine rice noodles – the kind you get in ‘Singapore’ style dishes – start that process before you start on the sauce. Just put two helpings in a bowl and cover with boiling water. By the time the salmon is cooked they should be ready to drain and add to the pan.
This amount serves two generously.
2 heaping tablespoons of Tom Yum paste mixed into 200ml boiling water
1/2 block of coconut cream, chopped up
1 bag of ready prepared stir-fry vegetable mix (whichever your fancy)
2 salmon fillets
1 whole pack Straight to Wok rice noodles (two portions)
Pour the Tom Yum stock into the hot pan and add the shopped up creamed coconut then stir until melted and the liquid has come up to the boil.
Tip in the stir-fry veg mix and stir to coat in the stock. Once this has come back up to the boil reduce the heat to low to medium and lay the salmon fillets, skin side up, on top of the vegetables. Put a lid on the pan. Leave the fish to poach for 3 minutes.
Remove the pan lid, and using a couple of forks peel the skin off the salmon and discard then roughly break the fish into chunks.
Add the noodles and stir. Take the pan off the heat and allow the noodles to heat through for 30 seconds or so then divide between two warmed bowls.
This is perfectly lovely as it is but I do like to throw additional things on my food – curries, soups, casseroles etc. Garnishes I suppose you’d call them. You absolutely don’t have to but I added some chopped mint and some homemade chilli jam because I’d just made some. Had I had lime zest, fresh coriander, salted peanuts and very crispy fried shallots I would have added some or all of those too. And sometimes you might want to add an extra bit of fish sauce and/or some soy, it’s all down to personal taste.