Step 1 of 5
Thai-style Fish Broth with Greens
Cook the brown rice noodles to the packet timing, rinse them under cold water to stop them cooking, and drain them well.
Step 2
Put the chicken stock in a large saucepan with the red curry paste, the lime leaves, the fish sauce and 1 cup of cold water, and simmer it for 5 minutes so the aromatics open up.
Step 3
Slide the fish cubes in, bring it back to a simmer and cook uncovered for 2 minutes.
Step 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.
Step 5
Divide between bowls and scatter the cilantro over.
