Thai-style fish broth with greens

Begin by cooking the brown rice noodles according to the package instructions, ensuring they are tender yet pleasantly firm to the bite. Once cooked, refresh the noodles in cold water to stop the cooking process, then drain them thoroughly to prevent sogginess. In a large saucepan, combine the chicken stock with the aromatic Thai red curry paste, fragrant lime leaves, fish sauce, and 250ml of cold water. Stir well to blend these vibrant flavors together, then bring the mixture to a gentle simmer. Allow it to cook for about 5 minutes so the curry paste and lime leaves infuse the broth with their enticing aromas. Next, cut the white fish into roughly 3cm cubes for even cooking and add them carefully to the simmering broth. Return the pot to a gentle simmer and let the fish cook uncovered for 2 minutes, ensuring it remains tender and flaky. Stir in the drained noodles, raw king prawns, and fresh pak choi halves. Continue to simmer for an additional 2 to 3 minutes, just until the prawns turn pink and the pak choi softens slightly, maintaining a bit of crunch. Serve the broth hot in bowls, garnished generously with fresh coriander leaves to add a bright, herbaceous finish. Tips: Be careful not to overcook the seafood to prevent rubbery texture. Refreshing the noodles in cold water is key to retaining their ideal texture. You can customize the soup by adding a squeeze of lime juice for extra zing or chili flakes if you crave more heat.