Salmon noodle soup

Method4 steps · about 35 min

1. 1

   Step 1: Pour all the low-salt chicken stock (1 litre) into a large pan and bring to the boil. Stir in all the Thai red curry paste (2 tsp). Add the dry flat rice noodles (100 g) and cook for eight minutes, stirring to separate them. Choose flat rice noodles suited to cooking in the broth; the mushrooms, baby corn and sliced salmon will be added during the following five minutes.

   Initial flat-rice-noodle cooking · 8 minUses 1 litre low-salt chicken stock · 2 tsp Thai red curry paste · 100 g dry flat rice noodles

2. 2

   Step 2: Slice all the shiitake mushrooms (150 g) and baby corn (125 g). Add them to the same broth and noodles and cook for two more minutes.

   Cook sliced mushrooms and baby corn · 2 minUses All broth and partly cooked noodles · 150 g shiitake mushrooms, sliced · 125 g baby corn, sliced

3. 3

   Step 3: Slice both raw skinless salmon fillets (2) into pieces before adding them to the simmering soup. Cook for about three minutes or until cooked through; continue as needed until the thickest salmon pieces reach 63 °C /145 °F. Remove the pan from the heat, then stir in all the lime juice, reduced-salt soy sauce (1 tbsp) and pinch of brown sugar.

   Cook sliced salmon until cooked through · 3 minUses All cooking soup · 2 raw skinless salmon fillets, sliced · Juice of 2 limes · 1 tbsp reduced-salt soy sauce · 1 pinch brown sugar

4. 4

   Step 4: Ladle the finished soup, cooked salmon pieces, noodles, mushrooms and baby corn into four bowls. Sprinkle over the chopped fresh coriander (1 small bunch) just before serving.

   Uses All finished soup · 1 small bunch fresh coriander, chopped