Salmon noodle soup — a fragrant, light bowl of rice noodles, salmon, mushrooms and corn in a Thai red curry broth, brightened with lime and coriander. Quick and nourishing.
- 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
Video
Preparation
- Pour the stock into a large pan, bring to the boil, then stir in the curry paste. Add the noodles and cook for 8 minutes, then tip in the mushrooms and corn and cook for 2 minutes more.
- Add the salmon and cook for 3 minutes, 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 serving.
