Thai-style fish broth with greens
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…
- Prep
- 9 min
- Cook
- 20 min
- Total
- 29 min
- Servings
- 4
- Difficulty
- Easy
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities scale automatically with servings. Tap an ingredient to check it off as you go.
Cooking instructions
Cook the noodles following pack instructions
Cook the noodles following pack instructions. Refresh in cold water and drain well.
Put the stock in a large
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.
Cut the fish into roughly 3cm
Cut the fish into roughly 3cm cubes and add to the pan. Return to a simmer, then cook for 2 mins uncovered.
Stir in the noodles, prawns and
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 data from TheMealDB (themealdb.com) · Original source
Read it through first
Skim all 4 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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