A ramen-style noodle soup with sustainable pollock, prawns and healthy vegetables – a low-fat, low-calorie bowl
Prep:10 mins
Serves 2
100g brown rice noodle500ml chicken or fish stock1 tbsp Thai red curry paste4 lime leaves1 tbsp fish sauce200g skinless sustainable white fish, such as pollock100g raw king prawn2 pak choi, leaves separatedhandful coriander leaves
STEP 1Cook the noodles following pack instructions. Refresh in cold water and drain well.STEP 2Put 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 3Cut the fish into roughly 3cm cubes and add to the pan. Return to a simmer, then cook for 2 mins uncovered.STEP 4Stir 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.
