Thai-Style Fish Broth with Greens

A fragrant and light Thai-inspired broth with tender white fish, juicy king prawns, and rice noodles. Ready in under 30 minutes, it's a satisfying yet delicate meal perfect for any weeknight.

Ingredients

• White Fish

  ⚖ 200 g 1⅓ pcs
  kcal/г%DV

  Calories

  26813%

  Protein

  38.276%

  Total Fat

  11.715%

  Carbohydrates

  0.00%
• Chicken Stock

  ⚖ 505 g 💧 500 ml 🥛 2⅛ cup
  kcal/г%DV

  Calories

  1577%

  Protein

  22.344%

  Total Fat

  5.36%

  Carbohydrates

  3.81%
• Brown Rice Noodle

  ⚖ 100 g 💧 90.9 ml 🥄 6⅛ tbsp
  kcal/г%DV

  Calories

  1376%

  Protein

  3.56%

  Total Fat

  1.72%

  Carbohydrates

  32.211%
• Raw King Prawns

  ⚖ 100 g None
  kcal/г%DV

  Calories

  854%

  Protein

  20.140%

  Total Fat

  0.50%

  Carbohydrates

  0.00%
• Pak Choi

  ⚖ 400 g 🥬 2 pcs
  kcal/г%DV

  Calories

  522%

  Protein

  6.012%

  Total Fat

  0.81%

  Carbohydrates

  8.73%
• Coriander Leaves

  ⚖ 30 g 1¼ pcs
  kcal/г%DV

  Calories

  60%

  Protein

  0.61%

  Total Fat

  0.20%

  Carbohydrates

  1.10%
• Fish Sauce

  ⚖ 15 g 💧 14.3 ml 🥄 1 tbsp
  kcal/г%DV

  Calories

  50%

  Protein

  0.81%

  Total Fat

  0.00%

  Carbohydrates

  0.50%

Also in this recipe

• Thai Red Curry Paste 1
• Lime Leaves 4

Instructions

• Cook the brown rice noodles according to the packet instructions. Refresh in cold water and drain well.
• Pour the chicken stock into a large saucepan and stir in the red curry paste, lime leaves, fish sauce, and 250ml cold water. Bring to a simmer and cook for 5 minutes.
• Cut the white fish into roughly 3cm cubes and add to the pan. Return to a simmer and cook uncovered for 2 minutes.
• Stir in the noodles, raw king prawns, and pak choi. Simmer for 2–3 minutes, or until the fish is cooked through and the prawns have turned pink. Ladle into bowls and scatter generously with fresh coriander leaves before serving.