Lemongrass Tom Yum Salmon with Fettuccine Noodles

Lemongrass Tom Yum Salmon with Fettuccine Noodles

Ready in 20 minutes Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, June 24, 2018.



  • 1 cup chicken or vegetable stock
  • ½ cup water
  • 1 pottle tom yum paste
  • ½ brown onion, thinly sliced
  • ¼-½ lime, zested and juiced
  • ¼-½ tsp salt
  • ½ broccoli, cut into small florets and stalk diced 1cm
  • ½ pack fettucine noodles, drained
  • 1 baby bok choy, thinly sliced
  • 1 tsp fish sauce
  • ¼ -½ tsp sesame oil


  • 250g salmon


  • ½ bag mung bean sprouts
  • 2-3 Tbsp coriander leaves and stalks, chopped
  • ½ tomato, diced 1-2cm
  • ¼-½ lime, cut into wedges
  • Chilli flakes (optional)


  1. Prep and cook tom yum. Add stock and water to a medium pot and bring to a boil on high heat. Once boiling, whisk through tom yum paste then add onion, lime zest and juice, salt and broccoli and bring to a simmer. Reduce heat to medium and cook for 3-4 minutes.
  2. Prep and cook salmon. Pat salmon dry, remove any pin bones and cut into 2 equal-sized pieces. Heat a medium (preferably non-stick) dry fry-pan on medium-high heat. Season and cook salmon, skin side down, for about 4 minutes, until skin is crispy. Flip and cook for a further 1-2 minutes for medium-rare, or until cooked to your liking.
  3. Finish tom yum and prep garnishes. Add noodles and bok choy to pot and cook for 1-2 minutes. Add fish sauce, sesame oil and season.
  4. To serve, spoon tom yum into bowls. Top with salmon, sprinkle over mung beans, coriander and tomato and squeeze over lime. Sprinkle over chilli flakes (if using).

Nutritional Information

Energy 1867 kj
446 kcal
Protein 29.2g
Carbohydrate 8.0g
Fat 34.6g