Thai-style fish broth with greens
This broth captures the essence of Thai seafood cooking, where fish and prawns simmer in aromatic curry paste and stock, their sweetness playing against lime leaves and funk-forward fish sauce. The technique of building flavor through curry paste rather than individual spices creates a cohesive, layered base in minutes. Pak choi wilts directly in the hot broth, absorbing all that developed depth while keeping its bite, and noodles soak up every flavorful drop.
Instructions
step 1 Cook the noodles following pack instructions.
Refresh in cold water and drain well. step 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. step 3 Cut the fish into roughly 3cm cubes and add to the pan.
Return to a simmer, then cook for 2 mins uncovered. step 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..
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