Thai Fish Broth with Greens
Light, aromatic noodle broth brimming with flaky white fish, plump king prawns, and tender pak choi.
Ingredients
100g brown rice noodles200g
500ml hot chicken stock10 cubes
1 tbsp Thai red curry paste195g
4 fresh or dried kaffir lime leaves15g
1 tbsp fish sauce150ml
200g white fish fillets, cubed240g
100g raw king prawns150g
2 heads pak choi, quartered2 pack
Handful fresh coriander leaves30g
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.
Cost to cook
2
serves 2 ·
Mostly estimated prices. Full-pack shop cost · about £7.39 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£17.00 est. · serves 2