Thai-style fish broth with greens
Yours to keep. Print it, copy it, take it somewhere else — I don't lock recipes up.
- Cuisine
- Thai
- Course
- Soup
- Ready in
- 20 min
- Effort
- Some steps
Ingredients
×1
- 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
- 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.
Tags
- seafood
- noodles
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Recipe text and photography from TheMealDB. Cook time is read from the method where the recipe states one, and estimated otherwise.