You can make chicken stock using stock cubes or powder to reduce the cost a little.
| Prep 10 mins | Cook 10 mins | Serves 4 |
200 g vermicelli noodles
2 tsps peanut oil
2 tbsps red curry paste
3 cups fish or chicken stock
400 ml can light coconut milk
400 g firm white boneless fish
1 bunch bak choy (bai cai) or Chinese white cabbage, trimmed, chopped
425 g can baby corn, drained
2 tsps fish sauce
1 tsp brown sugar Bean sprouts, coriander leaves, sliced red chilli, lime wedges, to serve
1 Place noodles in a large heatproof bowl. Cover with boiling water. Set aside 5 mins until tender. Drain well.
2 Meanwhile, in a saucepan, heat oil on medium. Add curry paste and cook, stirring, 1 min until fragrant.
3 Stir in stock and coconut milk. Simmer gently, 4 to 5 mins. Mix in the fish, bak choy stems and baby corn. Simmer 2 to 3 mins until fish is just cooked through. Stir fish sauce and sugar through. Add bak choy leaves. Remove from heat.
4 Divide noodles among serving bowls. Ladle soup over. Top with bean sprouts, coriander and chilli. Accompany with lime wedges.
CHEF’S TIP
You can make chicken stock using stock cubes or powder to reduce the cost a little.
