Salmon noodle soup

Begin by pouring the rich chicken stock into a large pan and bringing it to a lively boil over medium heat. Once boiling, stir in the aromatic Thai red curry paste, allowing its vibrant flavors to infuse the broth. Next, add the rice noodles to the bubbling curry broth and let them cook gently for 8 minutes, absorbing the spicy essence. Then, tip in the fresh shiitake mushrooms and tender sweetcorn, letting them simmer together for an additional 2 minutes to soften and meld their flavors. Carefully place the salmon fillets into the simmering soup, cooking them for about 3 minutes, or until they are just cooked through and flaky. Once the salmon is perfectly tender, remove the pan from the heat. Stir in the freshly squeezed lime juice, a splash of soy sauce, and a pinch of brown sugar to balance the flavors with a hint of sweetness and tang. Ladle the luscious soup into 4 generous bowls and garnish with a handful of chopped fresh coriander right before serving to add a burst of freshness. For best results, avoid overcooking the salmon to maintain its delicate texture, and consider soaking the rice noodles in warm water beforehand for quicker cooking. Enjoy this vibrant soup piping hot for a comforting and satisfying meal.