• 100g brown rice noodle
  • 500ml chicken or fish stock
  • 1 tbsp Thai red curry paste
  • 4 lime leaves
  • 1 tbsp fish sauce
  • 200g skinless sustainable white fish, such as pollock
  • 100g raw king prawn
  • 2 pak choi, leaves separated
  • handful coriander leaves


  • STEP 1

    Cook the noodles following pack instructions. Refresh in cold water and drain well.

  • STEP 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.

  • STEP 3

    Cut the fish into roughly 3cm cubes and add to the pan. Return to a simmer, then cook for 2 mins uncovered.

  • STEP 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

Goes well with


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