Salmon noodle soup

What you need

Ingredients

Measured for 5 servings.

• 1000 mlChicken Stock
• 10 gThai Red Curry Paste
• 100 gRice Noodles
• 150 gShiitake Mushrooms
• 125 gSweetcorn
• 2 pcs (approx. 340 g)Salmon
• 240 gLime
• 15 mlSoy Sauce
• 1 gBrown Sugar
• 20 gCoriander

Make it

Method

1. 01

   Slice 150 g shiitake mushrooms and cut the 340 g salmon into even bite-size pieces. Drain the 125 g sweetcorn if canned. Squeeze the 240 g whole limes for juice; use the juice, not the peel or pith, in the soup. Keep the raw salmon chilled until needed.

2. 02

   Bring 1 litre chicken stock to a gentle boil in a wide saucepan and dissolve 10 g Thai red curry paste in it. Add 100 g dry rice noodles and simmer for about 7–8 minutes, or follow the packet time if different; stir so the noodles do not clump.

3. 03

   Add the mushrooms and sweetcorn for 2 minutes. Lower in the salmon pieces and simmer gently for about 3–5 minutes, until the thickest piece reaches 63°C or is opaque and flakes easily; do not boil vigorously.

4. 04

   Remove from the heat. Stir in 15 ml soy sauce, 1 g brown sugar and the squeezed lime juice. Taste before serving, then divide into 5 bowls and scatter over 20 g chopped coriander.