Oriental mushroom and salmon broth

Tuck into this warm oriental broth, guaranteed to beat those chilly winter days...






Prep time: 10 mins
Cooking time: 20 mins
Skill level: 1/3
Costs: 2/3









Ingredients:

• 1.2 litres/2 pints vegetable stock
• 2 tsp Thai red curry paste
• 4 dried kaffir lime leaves
• 3-4 tsp Thai fish sauce
• 4 spring onions, chopped
• Half red pepper, cored, deseeded, thinly sliced
• Small bunch fresh coriander
• 120g/4 and half oz pack shiitake mushrooms, sliced
• 250g/9oz or 2 small salmon fillets, skinned
• 150g/5oz dried soba noodles
• Grated rind and juice of 1 lime

Directions

1. Pour the stock into a saucepan, add the curry paste, lime leaves and fish sauce then the spring onions and pepper. Finely chop the coriander stems and add to the stock then bring to the boil and simmer gently for 5 minutes.
2. Add the mushrooms and salmon and simmer gently for 7 minutes until the salmon is just cooked and flakes easily when pressed with a knife into even coloured flakes.
3. Meanwhile, add the noodles to a separate saucepan of boiling water, cook for 5 minutes until just tender then drain into a colander, rinse with fresh water then drain again.
4. Lift the salmon out of the pan, break into large flakes and discard any bones, return the fish to the broth.
5. Roughly chop the remaining coriander and add to the soup with the lime rind and juice and noodles.
6. Reheat the salmon then ladle into bowls and serve immediately.