Thai-style fish broth with greens
An easy Thai dinner made with seafood. Ready in about 33 minutes. Difficulty: easy.
- 23 minPrep (about)
- 10 minCook (about)
- 33 minTotal time
- 4Servings
- EasyDifficulty
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Join the waitlist Not nowIngredients
Main ingredients
- 7 oz white fish Shopping tip: Cod, haddock, tilapia or pollock fillets. Frozen works.
- 3 ½ oz raw jumbo shrimps Shopping tip: Jumbo shrimp, raw (UK: king prawns). Frozen works.
Fresh & other
- 3 ½ oz brown rice noodles
- 2 cups chicken stock Shopping tip: Chicken broth (carton or can), or a chicken bouillon cube in hot water.
- 1 tbsp thai red curry paste
- 4 lime leaves
- 2 pak chois
- Handful cilantro Shopping tip: Fresh cilantro (UK: coriander). Use the leaves and soft stems.
Sauces & oils
- 1 tbsp fish sauce
How to make it
Steps in our own plain words.
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Cook the noodles following pack instructions.
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Refresh in cold water.
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Drain well.
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Put the stock in a large pot.
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Stir in 1 cup + 1 tbsp cold water, fish sauce, lime leaves and the curry paste.
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Bring to a simmer.
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Cook for 5 mins.
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Cut the fish into roughly 1 ¼ inches cubes.
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Add to the pan.
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Return to a simmer.
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Cook for 2 mins uncovered.
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Stir in pak choi, prawns and the noodles.
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Simmer for 2-3 mins until the fish and prawns are cooked.
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Serve in bowls scattered with coriander.
On the side: Cucumber salad
A side we added to round out the meal. It is not part of the original recipe.
How to make it (10 min)
- Thinly slice the cucumbers.
- Toss with the rice vinegar and a pinch of salt. Let it sit a few minutes.
More fish & seafood recipes
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.