Thai-style Fish Broth with Greens

Ingredients

• 400 g brown rice noodles
• 2 L chicken broth
• 4 tbsp Thai red curry paste
• 16 lime leaves
• 4 tbsp fish sauce
• 800 g white fish
• 400 g raw large shrimp
• 8 bok choy
• 1 handful cilantro leaves (optional)

Steps

1. Cook rice noodles according to package instructions, then refresh in cold water and drain well.
2. In a large saucepan, combine chicken broth, Thai red curry paste, lime leaves, fish sauce, and 1 liter of cold water. Bring to a simmer and cook for 5 minutes.
3. Cut the white fish into 3cm cubes and add to the simmering broth. Return to a simmer and cook uncovered for 2 minutes.
4. Stir in the cooked noodles, large shrimp, and bok choy. Simmer for 2-3 minutes, or until the fish and shrimp are just cooked through.
5. Ladle the broth into bowls and scatter with fresh cilantro leaves before serving.