Salmon noodle soup Recipe

Pour the chicken stock into a large pan and bring it to a rolling boil. Stir in the Thai red curry paste until it's fully dissolved and the broth smells fragrant.

Add the rice noodles and cook for 8 minutes. Then, stir in the sliced shiitake mushrooms and sweetcorn kernels, letting them cook for another 2 minutes.

Nestle the salmon fillets into the simmering broth and cook for 3 minutes, or until the fish is opaque and flakes easily when poked with a fork. Remove the pan from the heat.

Stir in the fresh lime juice, soy sauce, and a pinch of brown sugar to balance the flavors. Ladle the soup into 4 bowls and finish with a generous sprinkle of fresh coriander just before serving.