Prep 10 mins • Cook 10 mins • Serves 4.
Prep 10 mins • Cook 10 mins • Serves 4.
• 200 g vermicelli noodles.
• 2 tsps peanut oil.
• 2 tbsps red curry paste.
• 3 cups chicken stock.
• 400 ml can light coconut milk.
• 200 g firm white boneless fish.
• 1 bunch bai cai, trimmed, leaves and stems separated.
• 425 g can baby corn, drained.
• 2 tsps fish sauce.
• 1 tsp brown sugar.
• Beansprouts, 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, heat oil in a large saucepan on medium. Add curry paste and cook, stirring, for 1 min, until fragrant.
3 Blend in stock and coconut milk. Simmer gently, 4 -5 mins. Add fish, bai cai stems and baby corn. Simmer 2-3 mins, until fish is just cooked through. Add bai cai leaves and remove from heat.
4 Divide noodles among serving bowls and ladle over soup. Top with a small amount of beansprouts, coriander and chilli, to serve. Accompany with lime wedges.
