M&S Tom Kerridge’s Thai green salmon noodle bowl

1Cut each piece of salmon into 3 equal pieces and place into a bowl along with 1tbsp of the curry paste. Season and mix well, then leave to marinade for 15 minutes.

2Meanwhile, put the noodles into a heatproof bowl and boil the kettle. Pour the boiling water over the rice noodles and leave to soak for 2 minutes or until the noodles are tender. Drain well then refresh the noodles in a bowl of iced water and set aside.

3Fill a small saucepan with boiling water and place over a high heat. Add a little salt to the water and once simmering, add the asparagus and mangetout (100 g) and cook for 30 seconds to a minute, until just beginning to soften. Remove with a slotted spoon and transfer to a bowl of iced water. Once cool, drain well and set aside.

4Add half the light olive oil (2 tbsp) to an empty saucepan and place over a high heat. Add the remaining curry paste and stir for 1-2 minutes until fragrant. Add the coconut milk along with 250ml water and bring up to a simmer. Cook for 2-3 minutes, then taste the soup and season with the sugar, fish sauce and lime (1) juice.

5Add the remaining light olive oil (2 tbsp) to a small frying pan and place over a medium heat. Add the salmon skin side down and cook for 3-4 minutes or until the skin is crispy. Carefully turn the fish over and cook for 2 minutes before removing from the heat.

6Pour the rice noodles through a colander and add to the soup to heat through. Spoon into bowls then top with the vegetables and salmon. Garnish with the red chilli (1) and the lime (1) wedges to serve.