Thai-style fish broth with greens
This Thai-style broth comes together quickly, making it a good option when you want something light but still substantial. It's built on a fragrant base of chicken stock, red curry paste, and lime leaves, then finished with tender white fish, prawns, and pak choi. The noodles cook separately, then join the broth at the very end.
RBy Recipes.zoneMain course
Method
4 steps · 42 min total
- 01
Cook Noodles
Cook the brown rice noodles according to package directions. Once done, refresh them under cold water and drain well to keep them from sticking. - 02
Simmer Broth
In a large saucepan, combine the chicken stock, Thai red curry paste, lime leaves, fish sauce, and 250ml cold water. Bring this mixture to a gentle simmer and let it cook for 5 minutes, allowing the flavors to meld.
