Perfect pak choi
Serve this pan-fried pak choi as a side to stir-fries. The Chinese cabbage is cooked in an aromatic mixture of sesame oil, garlic, chilli and fish sauce.
Thai-style fish broth with greens
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 100g brown rice noodle
- 500ml chicken or fish stock
- 1 tbsp Thai red curry paste
- 4 lime leaves
- 1 tbsp fish sauce
- 200g skinless sustainable white fishsuch as pollock
- 100g raw king prawn
- 2 pak choileaves separated
- handful corianderleaves
Nutrition: per serving
- kcal330low
- fat4glow
- saturates1g
- carbs35g
- sugars1g
- fibre2g
- protein40g
- salt2.9g
Method
step 1
Cook the noodles following pack instructions. Refresh in cold water and drain well.
step 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.
step 3
Cut the fish into roughly 3cm cubes and add to the pan. Return to a simmer, then cook for 2 mins uncovered.
step 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.