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

1.Cut 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.

2.Meanwhile, 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.

3.Fill 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 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.

4.Add half the light olive oil 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 juice.

5.Add the remaining light olive oil 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.

6.Pour 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 and the lime wedges to serve.