

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
1- step 1 Pour the stock into a large pan, bring to the boil, then stir in the curry paste.
2- Add the noodles and cook for 8 mins.
3- Tip in the mushrooms and corn and cook for 2 mins more.
4- step 2 Add the salmon to the pan and cook for 3 mins or until cooked through.
5- Remove from the heat and stir in the lime juice, soy sauce and a pinch of sugar.
6- Ladle into 4 bowls and sprinkle over the coriander just before you serve.