Thai-style fish broth with greens

Thai-style fish broth with greens

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Cooking time

Prep: 10 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 2

A ramen-style noodle soup with sustainable pollack, prawns and healthy vegetables -a low-fat, low calorie bowl

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
330
protein
40g
carbs
35g
fat
4g
saturates
1g
fibre
2g
sugar
1g
salt
2.9g

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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Method

  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.

Recipe from Good Food magazine, May 2012

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Comments

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twiggles's picture

The whole family enjoyed this broth, which was light and tasty.

kwaechtler's picture
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A very quick and easy recipe. A must try for the lazy cook who likes a tasty result!

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