Thai-style fish broth with greens

Ingredients

• 100g brown rice noodle
• 500ml chicken or fish stock
• 1 tbsp Thai red curry paste
• 4 dried or fresh kaffir lime leaf
• 1 tbsp fish sauce
  
• 200g skinless sustainable white fish, such as pollock
• 100g raw king prawn
• 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.
     Source:  bbcgoodfood.com