Thai-style fish broth with greens

Seafood · Thai classic.

Ingredients

• 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

Method

1. Continue cooking — Cook the noodles following pack instructions.
2. Stir — 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.
3. Simmer — Bring to a simmer and cook for 5 mins. Cut the fish into roughly 3cm cubes and add to the pan.
4. Simmer — Return to a simmer, then cook for 2 mins uncovered.
5. Simmer — Stir in the noodles, prawns and pak choi, and simmer for 2-3 mins or until the fish and prawns are just cooked.
6. Serve — Serve in bowls scattered with coriander.

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