Vietnamese Seafood recipe.
1 L Chicken Stock 2 tsp Thai Red Curry Paste 100g Rice Noodles 150g Shiitake Mushrooms 125g Sweetcorn 2 Salmon Juice of 2 Lime 1 tablespoon Soy Sauce Pinch Brown Sugar Bunch Coriander
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.