Ingredients

Steps

• Fry the red curry paste in a large pan for a few seconds.
• Add 500ml of coconut milk, 500ml of stock, chopped chilli, fish sauce, and sugar.
• Bring the liquid to the boil then reduce the heat.
• Add the mackerel pieces and simmer gently until the fish is cooked through.
• Place warmed noodles into soup bowls.
• Spoon the broth over the noodles and top with coriander, lime juice, and zest.