What can I use instead of chicken stock?

You can use vegetable stock to make the soup vegetarian while still maintaining a flavorful broth.

Salmon Noodle Soup

Salmon: substitute with tofu or tempeh for a plant-based option.
Chicken stock: use vegetable stock for a vegetarian version.
Soy sauce: swap with tamari for a gluten-free option.
Brown Sugar: use coconut sugar or a sugar substitute for a lower glycemic index option.

Boil Chicken Stock and Curry Paste
13 min
Begin by pouring chicken stock into a large pot and heating it over medium-high until it reaches a rolling boil. Once boiling, add Thai red curry paste and whisk until fully dissolved for a well-blended broth. Then, add rice noodles and allow them to cook for about 8 minutes, stirring occasionally until they are tender yet firm to the bite. Afterward, incorporate the shiitake mushrooms and sweetcorn, cooking everything together for an additional 2 minutes until the vegetables are just tender and vibrant in color.
Cook Salmon and Finish Soup
7 min
Gently place the salmon fillets into the boiling soup, ensuring they are submerged in the broth. Allow the fish to cook for approximately 3 minutes, or until it flakes easily with a fork and is opaque throughout. After removing the pot from heat, stir in the freshly squeezed juice of 2 limes, soy sauce, and a pinch of brown sugar to balance the flavors. To serve, ladle the soup into bowls and sprinkle with freshly chopped coriander for a burst of freshness right before enjoying.

Yes, you can substitute soy sauce with tamari for a gluten-free option or use coconut aminos for a soy-free alternative.