Thai-style fish broth with greens

Ingredients

• 100 g brown rice noodle 
• 500 ml fish stock 
• 1 tbsp thai curry paste red
• 4  kaffir lime leaves fresh
• 1 tbsp fish sauce 
• 200 g sustainable fish skinless white such as pollock
• 100 g king prawn raw
• 2  pak choi separated
• 1 handful coriander leaves 

Equipment

• bowl
• frying pan
• sauce pan

Directions

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.
5. Serve in bowls scattered with coriander.