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
3–4
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
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
3–4
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
Cancel
