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
- 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
Place noodles in a large, heat-proof bowl. Pour over boiling water to cover. Set aside 4 to 5 mins, until tender. Drain well.
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.
Add fish, bai cai stems and baby corn to simmering soup. Continue simmering 3 to 4 mins, until fish is just cooked through.
Stir through bai cai leaves and remove from heat. Season to taste with fish sauce and sugar.
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