Thai-style fish broth with greens — a light, fragrant bowl of white fish, prawns and pak choi in a red curry coconut-free broth with noodles. Quick, healthy and full of flavour.
- 100g Brown Rice Noodle
- 500ml Chicken Stock
- 1 tblsp Thai Red Curry Paste
- 4 Lime Leaves
- 1 tblsp Fish Sauce
- 200g White Fish
- 100g Raw King Prawns
- 2 Pak Choi
- Handful Coriander Leaves
Video
Preparation
- Cook the noodles following the pack instructions, refresh in cold water, and drain well.
- Put the stock in a large saucepan and stir in the curry paste, lime leaves, fish sauce and 250ml cold water. Bring to a simmer and cook for 5 minutes.
- Cut the fish into roughly 3cm cubes and add to the pan. Return to a simmer, then cook for 2 minutes uncovered.
- Stir in the noodles, prawns and pak choi, and simmer for 2–3 minutes, or until the fish and prawns are just cooked. Serve in bowls scattered with coriander.
