This laksa-inspired dish is fab for busy weeknights. The Fish Noodles In Spicy Coconut Broth recipe takes under 30 minutes to cook, yet is so flavourful.
Yield
4 Servings
Prep Time
15mins
Cook Time
10mins
Difficulty Level
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This laksa-inspired dish is fab for busy weeknights. The Fish Noodles In Spicy Coconut Broth recipe takes under 30 minutes to cook, yet is so flavourful

Ingredients

  • 200 g vermicelli noodles
  • 1 tbsp peanut oil
  • ¼ cup red curry paste
  • 3 cups chicken stock
  • 400 ml can coconut milk
  • 350 g firm white boneless fish, 3-cm pieces
  • 1 bunch bai cai, stems thinly sliced, leaves chopped
  • 425 g can baby corn, drained
  • 1 tbsp fish sauce
  • 2 tsps brown sugar
  • 1 cup beansprouts
  • Coriander leaves, sliced long red chilli, lime wedges, to serve
01.

Place noodles in a large, heat-proof bowl. Pour over boiling water to cover. Set aside 4 to 5 mins, until tender. Drain well.

02.

Meanwhile, in a large saucepan, heat oil on medium. Saute curry paste 1 to 2 mins. Stir in stock and coconut milk. Bring to simmer.

03.

Add fish, bai cai stems and baby corn to simmering soup. Continue simmering 3 to 4 mins, until fish is just cooked through.

04.

Stir through bai cai leaves and remove from heat. Season to taste with fish sauce and sugar.

05.

Place noodles in 4 serving bowls and ladle over soup. Top with beansprouts, coriander and chilli, to serve. Accompany with lime wedges.

Photo: Bauer/Rob Shaw

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