Air Fryer Thai Salmon Noodle Soup

Prep the ingredients

• Peel and grate the ginger. Bash the lemongrass stalks - do this by using the back of your knife to bruise the lemongrass, this helps release the flavour. Halve the pak choi.
• Chop the coriander. Deseed and finely slice the chilli.

Cook the salmon

• Set the air fryer to 190°C. Remove the crisper plate and place the salmon fillets directly into the basket, spray with a little oil (or coat in some oil). Cook for 8-10 minutes until almost cooked through.

Prep the fish stock and make the soup

• Make up the fish stock cube with 140ml boiling water per serving.
• After 10 minutes, add the Thai curry paste, fish stock, ginger, lemongrass, coconut milk and pak choi to the air fryer.
• Cook for 5 minutes, stirring once or twice during the cooking time, ensuring that pak choi is submerged in liquid (so that it doesn't overcook).
• Add the rice noodles and cook for 5 more minutes, stirring halfway through. Remove the lemongrass from the soup.

Plate up

• Serve the soup sprinkled with the coriander and chilli. Enjoy!