Step 1 of 5
Salmon Noodle Soup
Pour the chicken stock into a large pan, bring it to the boil and whisk in the red curry paste until it has dissolved.
Step 2
Add the rice noodles and cook them for 8 minutes.
Step 3
Tip in the sliced shiitake and the sweet corn and give them 2 minutes.
Step 4
Lower in the salmon pieces and poach them for 3 minutes, until they flake apart but are still coral in the middle. Take the pan off the heat.
Step 5
Stir in the lime juice, the soy sauce and the sugar. Ladle into four bowls and scatter the cilantro over just before it goes to the table.
