Salmon with salmon FRØYA®

Instructions

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Do this:

Stir the curry into the coconut milk. Add the chicken stock and fish sauce, brown sugar and lime. Bring to the boil.
Prepare the rice noodles according to the instructions on the packet.
Add the courgette and bring to a rapid boil.
Divide the salmon into appropriately sized cubes.
Add the salmon and scampi to the sauce and leave to soak. Remember that the fish should be pink in the centre.
Get out the bowls. Place rice noodles in each of the bowls. Ladle on the soup.
Garnish with coriander, chopped spring onions and sugar snap peas. Cut up the lime and place on the table.