Thai-style fish broth with greens

Name: Thai-style fish broth with greens
Yield: 6
Cuisine: Tailandesa
Ingredients: handfuls Coriander; 1 tablespoon Fish Sauce; 500 ml Chicken Stock; 100 g Raw King Prawns; 200 g White Fish; 1 tablespoon Thai red curry paste; 100 g Brown Rice Noodle; 4 Lime Leaves; 2 Pak Choi

Fácil

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 6 (estimated)

Nutrition facts

Protein38 %17 g
Carbs52 %23 g
Fat10 %2 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	170 kcal	39 kcal
Protein	17 g	3.9 g
Carbs	23 g	5.3 g
Fat	2 g	0.5 g

One serving is about 433 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty20/100
Recipe completeness50/100
Nutrition reliability: Medium

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Thai

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Seafood - Thai

Ingredients

handfuls Coriander
1 tablespoon Fish Sauce
500 ml Chicken Stock
100 g Raw King Prawns
200 g White Fish
1 tablespoon Thai red curry paste
100 g Brown Rice Noodle
4 Lime Leaves
2 Pak Choi

Instructions

Cook the noodles following pack instructions. Refresh in cold water and drain well.
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.
Cut the fish into roughly 3cm cubes and add to the pan. Return to a simmer, then cook for 2 mins uncovered.
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.