
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.

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