Thai-style fish broth with greens
A ramen-style noodle soup with sustainable pollack, prawns and healthy vegetables -a low-fat, low calorie bowl
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 10 mins
Cook 15 mins
Low-fat
- 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.
PER SERVING
330 kcalories, protein 40g, carbohydrate 35g, fat 4 g, saturated fat 1g, fibre 2g, sugar 1g, salt 2.9 g
Recipe from Good Food magazine, May 2012.
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http://www.bbcgoodfood.com/recipes/2141645/
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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
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Difficulty and servings
Serves 2
Preparation and cooking times
Prep 10 mins
Cook 15 mins
Low-fat
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
PER SERVING
330 kcalories, protein 40g, carbohydrate 35g, fat 4 g, saturated fat 1g, fibre 2g, sugar 1g, salt 2.9 g
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10 July 2012
kaw22 rated and commented on this recipe
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