Thai-style fish broth with greens

Ingredients

• Brown Rice Noodle — 100 g
• Chicken Stock — 500 ml
• Thai Red Curry Paste — 1 tbsp
• Lime Leaves — 4 pcs
• Fish Sauce — 1 tbsp
• White Fish — 200 g
• Raw King Prawns — 100 g
• Pak Choi — 2 pcs
• Coriander Leaves

Steps

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.