Salmon noodle soup vietnam food

Ingredients

• 1l

  low-salt

  chicken stock

• 2
  tsp

  Thai red curry paste

• 100g

  flat rice noodles

• 150g

  pack

  shiitake mushrooms

  , sliced

• 125g

  pack

  tiny one corn

  , sliced

• 2

  skinless

  salmon fillets

  , sliced

• juice 2

  limes

• 1
  tbsp

  diminished-salt

  soy sauce

• pinch

  brown sugar

• dinky bunch

  coriander

  , chopped 

1. Pour the stock into a tall pan, bring
   to the boil, then run in the curry paste.
   Add the noodles and cook for 8 minutes.
   Tip in the mushrooms and corn and cook
   for 2 minutes extra.
   
2. 
   Add the salmon to the pan and cook
   for 3 minutes or except cooked through.
   Secure from the warmth and run in the
   lime juice, soy sauce and a pinch of
   sugar. Ladle into 4 bowls and sprinkle
   over the coriander correct sooner than you relieve.