A seafood dish from the Thai kitchen.
Ingredients
- 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.
Source
This recipe is adapted from TheMealDB (id 53213), a free community-curated recipe API. Original listing: themealdb.com.
A walkthrough video is available at https://www.youtube.com/watch?v=rRwnwCd5om8.
Original source noted by the contributor: https://www.bbcgoodfood.com/recipes/thai-style-fish-broth-greens.
Estimated by AI from the ingredient list. Values are approximate and not medical advice. If you have specific dietary requirements, verify with a registered dietitian or trusted nutrition database.
Keep reading
More from our library.
Nordic sourdough rye bread
A whole-grain rye loaf with an open, springy crumb, 24 hours of cold fermentation does most of the work.
ReadRoasted carrots with cultured butter and herbs
Honest, fast, and hard to get wrong, the kind of side dish that makes people ask what you did to the carrots.
ReadSkyr panna cotta with honey
Silkier than yogurt, lighter than cream. Icelandic skyr held together with a whisper of gelatin.
Read