Thai Fish Soup with Herbs

An aromatic and light Thai-style soup with tender fish, king prawns and crispy pak choi. Red curry paste and lime leaves give it authentic Thai flavour.

Ingredients

• 100 g Brown rice noodles
• 500 ml Chicken broth
• 1 tbsp Red Thai curry paste
• 4 pcs Lime leaves
• 1 tbsp Fish sauce
• 200 g White fish fillet
• 100 g King prawns
• 2 pcs Pak choi
• 1 bunch Coriander leaves

Instructions

1. Cook the rice noodles according to the package instructions. Rinse with cold water and drain well in a colander.
2. Pour the chicken broth into a large saucepan, add the curry paste, lime leaves, fish sauce and 250 ml of cold water. Stir and bring to a gentle boil. Simmer for 5 minutes.
3. Cut the fish into cubes approximately 3 cm in size and place in the saucepan. Return the soup to a gentle boil and cook uncovered for 2 minutes.
4. Add the cooked noodles, prawns and pak choi. Cook for a further 2–3 minutes until the fish and prawns are cooked through. Serve in deep bowls, sprinkled with fresh coriander.