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Thai-style fish broth with greens

Thai-style fish broth with greens

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A star rating of 4.5 out of 5.9 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

Nutrition: per serving
HighlightNutrientUnit
low inkcal330
low infat4g
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 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

Method

  • 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.

Goes well with

Recipe from Good Food magazine, May 2012

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Overall rating

A star rating of 4.5 out of 5.9 ratings
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