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Thai-style fish broth with greens

A ramen-style noodle soup with sustainable pollock, prawns and healthy vegetables - a low-fat, low-calorie bowl

  • Prep: 10 mins
    Cook: 15 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 330
  • Carbohydrates 35
  • Saturated Fat 1
  • Sugar 1
  • Protein 40
  • Fat 4
  • Fibre 2
  • Salt 2.9

Nutrition per serving

  • Calories 330
  • Carbohydrates 35
  • Saturated Fat 1
  • Sugar 1
  • Protein 40
  • Fat 4
  • Fibre 2
  • Salt 2.9

Ingredients

  • 100g brown rice noodles
  • 500ml chicken or fish stock
  • 1 tbsp Thai red curry paste
  • 4 dried or fresh kaffir lime leaves
  • 1 tbsp fish sauce
  • 200g skinless sustainable white fish, such as pollack
  • 100g raw king prawns
  • 2 pak choi, leaves separated
  • 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.

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