Thai · seafood

Thai-style fish broth with greens

Name: Thai-style fish broth with greens
Yield: 4 servings
Cuisine: Thai
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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Brown Rice Noodle100 g
Chicken Stock500 ml
Thai Red Curry Paste1 tbsp
Lime Leaves4
Fish Sauce1 tbsp
White Fish200 g
Raw King Prawns100 g
Pak Choi2
Coriander Leaves

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

4 steps · 0 min

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.

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