Thai Fish broth Recipe
- 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
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.
Prep. Time: 10 minutes
Cook Time: 15 minutes
Serves: 2 people
Main Ing.: Fish
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