Salmon noodle soup

• low-salt chicken stock↗1l 1l
• Thai red curry paste↗2 tsp 2 tsp
• flat rice noodle↗100g 100g
• pack shiitake mushroom↗150g 150g

  sliced

• pack baby corn↗125g 125g

  sliced

• skinless salmon fillets↗2 2

  sliced

• juice 2 limes
• reduced-salt soy sauce↗1 tbsp 1 tbsp
• pinch brown sugar↗
• small bunch coriander

  chopped

Step-by-step instructions

1. 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.

2. 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.