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

Method

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.
4. Stir in the noodles, prawns and pak choi, and simmer for 2-3 mins or until the fish and prawns are just cooked. Serve in bowls scattered with coriander.