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Thai noodle soup with coconut & salmon
- 2 tbsp Thai red curry paste
- 165ml tin light coconut milk
- 500ml chicken stock
- 2 skinless salmon fillets , about 125g each
- 100g dried egg noodles
- 1 tbsp fish sauce
- 1 lime , juiced
- 2 spring onions , shredded
- 1 red chilli , shredded
- a few leaves coriander , to serve (optional)
Directions:View on BBC Good Food
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