Thai soup with rice noodles and salmon (serves 3/4)

1 tin coconut milk
1 tbsp thai red curry paste
1 tsp ground turmeric
1 butternut squash, cubed
150g rice noodles
1 head broccoli, in florets
2 fillet of salmon, cubed
1 cube fish stock
2 pints water
a splash of nam pla (thai fish sauce)
fresh coriander to garnish, chopped

Open the tin of coconut milk without shaking. Skim off the cream and add to a wok. Add curry paste and heat through while mixing. Once the ingredients have combined add the rest of the coconut milk. Chop the butternut squash into cubes, add add to the wok. Add the stock, nam pla and turmeric, then bring to the boil and simmer for about 10 minutes until the squash is soft when you put a sharp knife in it. Meanwhile separate the broccoli into florets, take the skin off the salmon and cut into cubes. Add the broccoli and salmon and continue to simmer until cooked through (5-10 mins). Season to taste with salt if needed. Cook the noodles according to the instructions and lay in the serving bowls. Do not be tempted to add them directly to the soup because they will make it too thick. Pour the soup over the noodles and garnish with fresh coriander. This dish can also be made as a curry, use less stock and serve with basmati rice. Other green vegetables such as green beans can be used instead of broccoli.