• 4servings
  • 20minutes
  • 265calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB1, B2, B3, B9, E
MineralsCopper, Natrium, Fluorine, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1l low-salt chicken stock

  2. 2 tsp Thai red curry paste

  3. 100g flat rice noodles

  4. 150g pack shiitake mushrooms , sliced

  5. 125g pack baby corn , sliced

  6. 2 skinless salmon fillets , sliced

  7. juice 2 limes

  8. 1 tbsp reduced-salt soy sauce

  9. pinch brown sugar

  10. small bunch coriander , chopped

Instructions Jump to Ingredients ↑

  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.

  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.


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