Recipe byThe ZestyPlate Kitchen
A light, fragrant bowl of white fish, prawns and pak choi with rice noodles in a red curry, lime-leaf broth. Quick, healthy and ready in about 20 minutes.
A light, fragrant bowl that takes about 20 minutes from start to finish. White fish and prawns poach gently in a red curry and lime-leaf broth alongside rice noodles and pak choi, so the seafood stays tender and the soup tastes fresh rather than heavy. It makes a quick lunch or an easy weeknight supper.
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Prep 10 min
Cook 12 min
Total 22 min
Easy
Scale:
- 100g Brown Rice Noodle
- 500ml Chicken Stock
- 1 tblsp Thai Red Curry Paste
- 4 Lime Leaves
- 1 tblsp Fish Sauce
- 200g White Fish
- 100g Raw King Prawns
- 2 Pak Choi
- Handful Coriander Leaves
Preparation
- Cook the noodles to the packet timings, rinse under cold water, and drain well.
- Pour the stock into a large saucepan and stir in the curry paste, lime leaves, fish sauce and 250ml cold water. Bring to a simmer and let it bubble gently for 5 minutes.
- Cut the fish into roughly 3cm cubes and slip them into the pan. Bring back to a simmer and cook, uncovered, for 2 minutes.
- Stir in the noodles, prawns and pak choi, then simmer for 2 to 3 minutes until the fish and prawns are just cooked. Ladle into bowls and scatter with coriander.
Tips from the ZestyPlate Kitchen
- Lower the fish into the broth and leave it mostly alone, so the pieces hold their shape.
- Pull the prawns and fish off the heat the moment they turn opaque, before they toughen.
- Rinse the cooked noodles under cold water so they stop cooking and don't go soft in the broth.
- Tear over plenty of fresh coriander at the table for a green, herby lift.
Frequently Asked Questions
A firm white fish like cod, haddock or pollock holds up well. Cut it into chunks so it cooks through quickly and evenly.
Of course. Use whatever you have or prefer, and just keep an eye on the timing so nothing overcooks.
Yes. Mangetout, beansprouts or a handful of spinach all suit it, stirred in near the end so they keep some bite.
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