This wholesome noodle soup is low fat, heart healthy and packed full of tasty ingredients
Prep:15 mins
Serves 4
1l low-salt chicken stock2 tsp Thai red curry paste100g flat rice noodle150g pack shiitake mushroom, sliced125g pack baby corn, sliced2 skinless salmon fillets, slicedjuice 2 limes1 tbsp reduced-salt soy saucepinch brown sugarsmall bunch coriander, chopped
STEP 1Pour 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 2Add 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.
