Thai-style Fish Broth with Greens

Ingredients

• 3 1/2 ozbrown rice noodles
• 2 cupschicken stock
• 1 tbspthai red curry paste
• 4 leafkaffir lime leaves
• 1 tbspfish sauce
• 7 ozwhite fish, cut into 3cm cubes
• 3 1/2 ozraw jumbo shrimp, peeled
• 2bok choy, heads, halved or quartered
• coriander, leaves only, to scatter

Method

1. 1

   Cook the brown rice noodles to the packet timing, rinse them under cold water to stop them cooking, and drain them well.

2. 2

   Put the chicken stock in a large saucepan with the red curry paste, the lime leaves, the fish sauce and 250 ml of cold water, and simmer it for 5 minutes so the aromatics open up.

3. 3

   Slide the fish cubes in, bring it back to a simmer and cook uncovered for 2 minutes.

4. 4

   Add the noodles, the shrimp and the bok choy and simmer for 2–3 minutes, until the shrimp have turned pink and the fish flakes at a nudge.

5. 5

   Divide between bowls and scatter the cilantro over.