Fresh Thai fish and vegetable soup
What does it include?
Ingredients
- 100 g brown rice noodles
- 500 ml chicken or fish broth
- 15 ml Thai red curry paste
- 4 kaffir lime leaves
- 15 ml fish sauce
- 200 g white fish, cubed
- 100 g peeled raw prawns
- 2 pak choi chopped
- A handful of fresh coriander leaves
- 250 ml cold water
How to prepare it step by step?
Preparation
- Cook the rice noodles following package instructions. Rinse them with cold water and drain them well.
- In a large saucepan, heat the broth and stir in the red curry paste, lime leaves, and fish sauce. Add the 250 ml of cold water and simmer for 5 minutes, allowing the aromas to meld.
- Add the cubed white fish and peeled prawns. Simmer for 2-3 minutes until the fish is opaque and the prawns are pink.
- Add the chopped pak choi and cook for another minute until crisp-tender, ensuring a delightful texture contrast.
- Serve the soup hot, garnished with fresh coriander leaves for a burst of freshness.
Full description
Indulge in a vibrant Thai soup bursting with the aromatic essence of red curry paste, the tangy zest of kaffir lime leaves, and the delicate flavors of white fish and prawns. This light yet hearty dish features crisp pak choi and a garnish of fresh coriander, creating a harmonious blend of textures and flavors. Perfectly balanced with a hint of umami from the fish sauce, this soup is a comforting and nutritious choice that will transport your senses to the bustling streets of Thailand. For the best results, ensure the fish is tender and the vegetables retain a slight crunch.
