Thai noodle soup with coconut & salmon

1. 1. Heat a wide non-stick pan and cook the curry paste for a couple of minutes until fragrant. Add the coconut milk and stock and bring to a simmer. Simmer for 5 minutes then turn down the heat to low and add the salmon. Poach for 4-5 minutes until just cooked.
2. Cook the noodles according to pack instructions, drain and divide between two soup bowls.
3. Sit a salmon fillet on top of each stack of noodles. Add the fish sauce and lime juice to the soup and pour over the noodles. Top with spring onion, chilli and coriander