Thai-style Fish Broth With Greens
This quick and flavorful Thai seafood noodle soup is a delightful balance of spicy, tangy, and fresh flavors. It combines tender white fish, succulent prawns, and vibrant pak choi in a fragrant broth infused with Thai red curry paste and kaffir lime leaves. Served over a bed of brown rice noodles and garnished with fresh coriander leaves, each spoonful promises a comforting and satisfying meal.
— Constant Cookbook
Ingredients
- 100g brown rice noodles
- 500ml chicken or fish stock
- 1 tbsp Thai red curry paste
- 4 dried or fresh kaffir lime leaves
- 1 tbsp fish sauce
- 200g skinless sustainable white fish , such as pollack
- 100g raw king prawns
- 2 pak choi , leaves separated
- handful coriander leaves
Instructions
- 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.
Cook Time
15M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 330 calories
- Fat Content: 4 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 35 grams carbohydrates
- Sugar Content: 1 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 40 grams protein
- Sodium Content: 2.9 milligram of sodium
Comments
No comments found.