Salmon Noodle Soup

Ingredients

• 1l low-salt chicken stock
• 2 tsp Thai red curry paste
• 100g flat rice noodle
• 150g pack shiitake mushroom, sliced
• 125g pack baby corn, sliced
• 2 skinless salmon fillets, sliced
• juice 2 limes
• 1 tbsp reduced-salt soy sauce
• pinch brown sugar
• small bunch coriander, chopped

Preparation

Serves 4

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. 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.