Thai-style fish broth with greens

Thai-style fish broth with greens

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(3 ratings)

Prep: 10 mins Cook: 15 mins

Easy

Serves 2
A ramen-style noodle soup with sustainable pollock, prawns and healthy vegetables - a low-fat, low-calorie bowl

Nutrition and extra info

Nutrition: per serving

  • kcal330
  • fat4g
  • saturates1g
  • carbs35g
  • sugars1g
  • fibre2g
  • protein40g
  • salt2.9g
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Ingredients

  • 100g brown rice noodle
  • 500ml chicken or fish stock
  • 1 tbsp Thai red curry paste
  • 4 dried or fresh kaffir lime leaf
  • 1 tbsp fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 200g skinless sustainable white fish, such as pollock
  • 100g raw king prawn
  • 2 pak choi, leaves separated

    Pak choi

    pak-choy

    This member of the cabbage family has a number of different names, including bok choy, horse…

  • handful coriander leaves

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.

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Comments, questions and tips

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Comments (3)

Rasavara's picture
5

We loved it so much. It was quick and satisfying!

twiggles's picture

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

kwaechtler's picture
4

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

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