Thai-style fish broth with greens

• brown rice noodle↗100g g
• chicken or fish stock↗500ml ml
• Thai red curry paste↗1 tbsp tbsp
• lime leaves4
• fish sauce↗1 tbsp tbsp
• skinless sustainable white fish200g g

  such as pollock

• raw king prawn↗100g g
• pak choi↗2

  leaves separated

• handful coriander

  leaves

Step-by-step instructions

1. 1

   Cook the noodles following pack instructions. Refresh in cold water and drain well.

2. 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. 3

   Cut the fish into roughly 3cm cubes and add to the pan. Return to a simmer, then cook for 2 mins uncovered.

4. 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.