Measure the water into a saucepan and bring it to the boil. Season with salt and red curry paste.

Peel and chop the potatoes. Peel and dice onion. Peel, rinse, and dice the carrots. Rinse the broccoli and cut it into small florets. Peel and chop the stalk as well.

Add the potatoes, onions and carrots to the boiling water. Cook for about 15 minutes, or until the potatoes are tender.

Remove the skin from the salmon and cut it into cubes.

When the potatoes are cooked, add the salmon and broccoli to the soup. Pour in the coconut milk, rinse the tin with water, and add that as well. Season with soy sauce. Bring to the boil and simmer for about 5 minutes, or until the salmon and broccoli are just tender.

Finely chop the coriander.

Finish the soup with coriander and a squeeze of lime juice.

Serve the Thai salmon soup immediately.