Thai recipe for 2 people, takes only 15 mins; recipe has rice noodle, fish stock, thai red curry paste, kaffir lime leaf, fish sauce, white fish, king prawn, pak choi and coriander.
Thai-style fish broth with greens
Course: Thai
Servings
2
servings
Prep time
10 mins
Ingredients
- Coriander: handful coriander leaves
- King Prawn: 100g raw king prawn
- White Fish: 200g skinless sustainable white fish, such as pollock
- Fish Sauce: 1 tbsp fish sauce
- Fish Stock: 500ml chicken or fish stock
- Thai Red Curry Paste: 1 tbsp Thai red curry paste
- Pak Choi: 2 pak choi, leaves separated
- Kaffir Lime Leaf: 4 dried or fresh kaffir lime leaves
- Rice Noodle: 100g brown rice noodle
Directions
- Cook the noodles following 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 mins.
- Cut the fish into roughly 3cm cubes and add to the pan. Return to a simmer, then cook for 2 mins uncovered.
- Stir in the noodles, prawns and pak choi, and simmer for 2-3 mins or until the fish and prawns are just cooked. Serve in bowls scattered with coriander.
