Thai Fish broth Recipe

Thai Fish broth


  • 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


  1. Cook the noodles following pack instructions. Refresh in cold water and drain well.
  2. 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.
  3. Cut the fish into roughly 3cm cubes and add to the pan. Return to a simmer, then cook for 2 mins uncovered.
  4. 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
Difficulty: Easy
Cuisine: Thai
Main Ing.: Fish
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