Thai-style Fish Broth with Greens

Ingredients

• 100 gbrown rice noodles
• 500 mlchicken stock
• 1 tbspthai red curry paste
• 4 leafkaffir lime leaves
• 1 tbspfish sauce
• 200 gwhite fish, cut into 3cm cubes
• 100 graw king prawns, peeled
• 2pak choi, heads, halved or quartered
• coriander, leaves only, to scatter

Method

1. 1

   Cook the noodles according to packet instructions. Refresh in cold water and drain well.

2. 2

   Put the stock in a large saucepan. Stir in the curry paste, lime leaves, fish sauce and 250ml cold water. Bring to a simmer and cook for 5 minutes.

3. 3

   Add the fish cubes. Return to a simmer and cook for 2 minutes, uncovered.

4. 4

   Stir in the noodles, prawns and pak choi. Simmer for 2–3 minutes until the fish and prawns are just cooked through. Serve in bowls scattered with coriander.