I’ve been trying to keep my meals on the lighter side lately, after a bit of over indulgence on holidays in Seminyak. This means taking it easy on the carbs, but also packing a protein punch to keep up my energy levels. With a light, spicy broth and the richness of salmon and noodles, this recipe strikes the perfect balance while also tasting delicious. Win-win!
In a large saucepan, bring the chicken stock to the boil and then mix through the curry paste. Reduce the heat to a simmer and then add the noodles, cooking for about three minutes. Stir through the baby corn and mushrooms, then gently add in salmon. Simmer for a further 3-4 minutes until fish is cooked through and baby corn is slightly crunchy.
Remove the saucepan from the heat and add in sugar, lime juice and soy. Taste the flavours and balance out if necessary (some curry pastes pack more punch than others). Dish into bowls and top with fresh bean sprouts, coriander and extra lime.