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Description: Bring the fresh flavours of Thailand to your midweek meal with this easy soup.
Servings: serves 2
Ingredients for Thai Noodle Soup with Coconut and Salmon
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 2 tbsp Thai red curry paste
165ml tin light coconut milk
500ml chicken stock
2 skinless salmon fillets, about 125g each
100g dried egg noodles
1 tbsp fish sauce
1 lime, juiced
2 spring onions, shredded
1 red chilli, shredded
a few leaves coriander, to serve (optional)
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Directions for Thai Noodle Soup with Coconut and Salmon
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1. Heat a wide non-stick pan and cook the curry paste for a couple of minutes until fragrant. Add the coconut milk and stock and bring to a simmer. Simmer for 5 minutes then turn down the heat to low and add the salmon. Poach for 4-5 minutes until just cooked. 2. Cook the noodles according to pack instructions, drain and divide between two soup bowls. 3. Sit a salmon fillet on top of each stack of noodles. Add the fish sauce and lime juice to the soup and pour over the noodles. Top with spring onion, chilli and coriander.
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