Thai noodle soup with salmon

• salmon↗4

  fillets, skin left on

• dried flat rice noodles↗200g g
• red Thai curry paste↗125g g
• coconut milk↗2 x 400ml cans light ml

  2 x 400ml cans light

• pak choi↗2

  (about 250g), leaves separated

Step-by-step instructions

1. 1

   Heat the grill to high. Put the salmon on a baking tray, skin-side down, and grill for 8-10 mins until cooked through. Put the noodles in a heatproof bowl and pour over boiled water from the kettle. Leave for 5 mins.

2. 2

   Heat the curry paste in a pan for 1 min, then add the coconut milk and 400ml water. Season and bring to the boil. Drain the noodles and add to the pan with the pak choi. Heat through for 1 min, then transfer to bowls and top with the salmon.