Thai-style fish broth with greens

Method4 steps

1. 1

   Step 1: Cook all the dry brown-rice noodles (100 g) in water according to their package until tender. Refresh under cold water and drain thoroughly. Keep all the cooked drained noodles ready to add to the soup.

   Uses 100 g dry brown-rice noodles · Water for cooking the noodles according to their package, then cold water to rinse

2. 2

   Step 2: Put all the prepared chicken stock (500 ml) in a large saucepan and stir in all the red curry paste, washed lime leaves (4), fish sauce (1 tbsp) and 250 ml measured cold water. Bring to a simmer and cook for five minutes.

   Simmer curry lime-leaf broth · 5 minUses 500 ml prepared chicken stock · 1 tbsp Thai red curry paste · 4 lime leaves · 1 tbsp fish sauce · 250 ml cold water for the curry broth

3. 3

   Step 3: Check the raw white-fish fillet (200 g) for pin bones and cut it into roughly 3 cm cubes. Add all the fish cubes to the prepared broth, return to a simmer and cook uncovered for two minutes; the fish will finish cooking in the next step.

   Start simmering white fish in prepared broth · 2 minUses The whole prepared broth · 200 g raw boneless white-fish fillet

4. 4

   Step 4: Have the raw prawns peeled, deveined and thawed if frozen. Trim, separate and wash both pak choi (2), then cut into bite-sized pieces. Stir all the cooked noodles, raw prawns and prepared pak choi into the fish broth and simmer for two to three minutes, continuing until the fish is opaque and flakes easily, reaching 63°C, the prawns are fully opaque and firm with no translucent centres, and the greens are tender. Take out the whole lime leaves. Wash the coriander leaves and scatter the full handful over the finished soup in bowls to serve.

   Finish prawns fish greens and heated noodles · 3 minUses The whole fish broth pan · All the actual cooked noodles · 100 g raw peeled king prawns, deveined and thawed if frozen · 2 pak choi, trimmed, washed and cut into pieces in step 4 · 1 handful fresh coriander leaves, to serve