Prep
10m
Cook
20m
Total
30m
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The Ultimate Air Fryer Cookbook: One Basket Meals by Clare Andrews
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Remove the crisper plate from the air fryer and set it to 190C.
Step 2
Place the salmon fillets directly into the basket, spray them with a little oil and cook for 8–10 minutes until almost cooked through.
Step 3
While the fish is cooking, prepare your fish stock.
Step 4
Once the salmon is cooked, add the curry paste, hot stock, ginger, lemongrass stalks, coconut milk and pak choi to the air fryer.
Step 5
Cook for a further 5 minutes, stirring a few times during cooking and making sure the pak choi leaves stay submerged in the liquid.
Step 6
Add your rice noodles, stir well, and cook for a further 5 minutes, stirring halfway through cooking, until everything is piping hot.
Step 7
Remove the lemongrass stalks from the soup.
Step 8
Serve the soup sprinkled with fresh coriander and red chilli slices.
For
4
M
I
4
Salmon fillets
1
Olive oil spray
1
Vegetable oil spray
550
ml
Hot fish stock
NaN 1/4
tbsp
Red Thai curry paste, or to taste
1
thumb-sized piece
Fresh ginger, grated
2
stalks
Fresh lemongrass, bashed
1
400ml tin
Coconut milk
4
small
Pak choi, halved
1
275g bag
Fresh rice noodles
1
handful
Fresh coriander
1
Red chilli, de-seeded and finely sliced
+ Add all to shopping list
Per Serving
Calories
538kcal
Fat
37.7g
Saturates
18.3g
Carbs
20.7g
Protein
28.5g
Made it? Claim it.
Cancel
Prep
10m
Cook
20m
Total
30m
Shop
The Ultimate Air Fryer Cookbook: One Basket Meals by Clare Andrews
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Remove the crisper plate from the air fryer and set it to 190C.
Step 2
Place the salmon fillets directly into the basket, spray them with a little oil and cook for 8–10 minutes until almost cooked through.
Step 3
While the fish is cooking, prepare your fish stock.
Step 4
Once the salmon is cooked, add the curry paste, hot stock, ginger, lemongrass stalks, coconut milk and pak choi to the air fryer.
Step 5
Cook for a further 5 minutes, stirring a few times during cooking and making sure the pak choi leaves stay submerged in the liquid.
Step 6
Add your rice noodles, stir well, and cook for a further 5 minutes, stirring halfway through cooking, until everything is piping hot.
Step 7
Remove the lemongrass stalks from the soup.
Step 8
Serve the soup sprinkled with fresh coriander and red chilli slices.
For
4
M
I
4
Salmon fillets
1
Olive oil spray
1
Vegetable oil spray
550
ml
Hot fish stock
NaN 1/4
tbsp
Red Thai curry paste, or to taste
1
thumb-sized piece
Fresh ginger, grated
2
stalks
Fresh lemongrass, bashed
1
400ml tin
Coconut milk
4
small
Pak choi, halved
1
275g bag
Fresh rice noodles
1
handful
Fresh coriander
1
Red chilli, de-seeded and finely sliced
+ Add all to shopping list
Per Serving
Calories
538kcal
Fat
37.7g
Saturates
18.3g
Carbs
20.7g
Protein
28.5g
Made it? Claim it.
Cancel
