Thai-style fish broth with greens

Thai-style fish broth with greens

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(5 ratings)

Prep: 10 mins Cook: 15 mins


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


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


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

  • 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.

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Comments, questions and tips

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4th Jan, 2017
So quick and easy. This is my go to dinner when I need a health kick and can't be bothered to cook. It certainly hits the spot. Add a fresh chilli if you want a bit more of a punch
23rd Mar, 2015
We loved it so much. It was quick and satisfying!
24th Oct, 2013
The whole family enjoyed this broth, which was light and tasty.
10th Jul, 2012
A very quick and easy recipe. A must try for the lazy cook who likes a tasty result!
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