8tablespoonsThai fish saucenam pla or light soy sauce
12 - 4teaspoonsThai red curry paste
8teaspoonsprepared “fresh” lemon grass
4teaspoonprepared “fresh” ginger
4tablespoonchopped fresh coriander
12tablespoonchopped fresh coriander
4red chillideseeded and thinly sliced (optional)
700gfine or flat rice noodles
salt and freshly ground black pepper
fresh coriander sprigsto garnish
Instructions
Put all the ingredients, except for the salmon and noodles, into a wok or very large saucepan. Heat and simmer gently for 10 minutes
Put the noodles into the wok or saucepan and stir gently. Lay the salmon fillets on top and cook over a very low heat for about 10 minutes, covered with a lid or a piece of foil, so that the salmon steams gently
Check the seasoning, adding salt and pepper to taste. Ladle the broth into warmed serving bowls and garnish with sprigs of fresh coriander