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• 1 L Chicken Stock
• 2 tsp Thai Red Curry Paste
• 100g Rice Noodles
• 150g Shiitake Mushrooms
• 125g Sweetcorn
• 2 Salmon
• Juice of 2 Lime
• 1 tablespoon Soy Sauce
• Pinch Brown Sugar
• Bunch Coriander

step 1

Pour the stock into a large pan, bring to the boil, then stir in the curry paste. Add the noodles and cook for 8 mins. Tip in the mushrooms and corn and cook for 2 mins more.

step 2

Add the salmon to the pan and cook for 3 mins or until cooked through. Remove from the heat and stir in the lime juice, soy sauce and a pinch of sugar. Ladle into 4 bowls and sprinkle over the coriander just before you serve.