Ingredients — tap any to shop it
- Chicken Stock 1 L
- Thai Red Curry Paste 2 tsp
- Rice Noodles 100g
- Shiitake Mushrooms 150g
- Sweetcorn 125g
- Salmon 2
- Lime Juice of 2
- Soy Sauce 1 tablespoon
- Brown Sugar Pinch
- Coriander Bunch
Method
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.