Thai
Seafood
Thai-style fish broth with greens
Ingredients
- Brown Rice Noodle 100g
- Chicken Stock 500ml
- Thai Red Curry Paste 1 tblsp
- Lime Leaves 4
- Fish Sauce 1 tblsp
- White Fish 200g
- Raw King Prawns 100g
- Pak Choi 2
- Coriander Leaves Handful
Instructions
step 1
Cook the noodles following pack instructions. Refresh in cold water and drain well.
step 2
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.
step 3
Cut the fish into roughly 3cm cubes and add to the pan. Return to a simmer, then cook for 2 mins uncovered.
step 4
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.
Cook the noodles following pack instructions. Refresh in cold water and drain well.
step 2
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.
step 3
Cut the fish into roughly 3cm cubes and add to the pan. Return to a simmer, then cook for 2 mins uncovered.
step 4
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.