Thai-style fish broth with greens

Ingredients

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

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Cook the rice noodles according to the packet guidance, then rinse them under cold water and drain thoroughly.
2. Pour the chicken stock into a large saucepan with 250ml cold water, then whisk in the red curry paste, lime leaves and fish sauce. Bring to a simmer and let it bubble for 5 mins.
3. Cut the white fish into cubes of about 3cm and lower them into the broth. Bring back to a simmer and cook uncovered for 2 mins.
4. Tip in the drained noodles along with the prawns and shredded pak choi, letting everything bubble gently together for 2-3 mins until the fish and prawns turn opaque.
5. Ladle into bowls and finish with a scattering of coriander leaves.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.