Dinner · Thai

Thai-Style Fish Broth with Greens

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · August 16, 2026

This is a light, brothy bowl that comes together in under half an hour, and it tastes like it took a lot longer. Red curry paste and lime leaves do the heavy lifting, while tender white fish, sweet shrimp, and crisp bok choy round it out. Perfect for a fast weeknight dinner when you want something warm but not heavy.

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Thai-Style Fish Broth with Greens

Why you'll love this

  • Ready in about 25 minutes start to finish.
  • Light and brothy but still filling thanks to the noodles.
  • Big Thai flavor from just a few pantry ingredients.
  • Naturally dairy-free and easy to adapt.

EveryDayMeal recipe

Thai-Style Fish Broth with Greens

Prep
10m
Cook
15m
Total
25m
Serves
2
Level
Easy

Ingredients

  • 3.5 oz brown rice noodles
  • 2 cups chicken stock
  • 1 cup water
  • 1 tablespoon Thai red curry paste
  • 4 lime leaves
  • 1 tablespoon fish sauce
  • 7 oz white fish fillet (such as cod or tilapia)
  • 3.5 oz raw large shrimp, peeled
  • 2 heads bok choy
  • a handful fresh cilantro leaves

Equipment

  • Large saucepan
  • Sharp knife
  • Cutting board
  • Colander

Instructions

  1. Cook the rice noodles according to the package directions, then drain and rinse them under cold water so they stop cooking and do not clump. Set aside.
  2. Pour the chicken stock and 1 cup of cold water into a large saucepan, then stir in the red curry paste, lime leaves, and fish sauce. Bring it to a gentle simmer and let it cook for 5 minutes so the flavors have time to bloom and mellow together.
  3. Cut the fish into roughly 1-inch cubes and slide them into the simmering broth. Bring it back to a simmer and cook uncovered for 2 minutes, just enough to firm up the fish without letting it fall apart.
  4. Stir in the noodles, shrimp, and bok choy, then simmer for 2 to 3 minutes until the shrimp turn pink and opaque and the fish is just cooked through. Ladle into bowls and scatter cilantro over the top before serving.

Tips from the kitchen

  • Do not overcook the seafood; shrimp only need a couple of minutes and go rubbery fast, so pull the pot off the heat the moment they turn pink.
  • If you cannot find fresh lime leaves, use dried ones or add a squeeze of fresh lime juice at the end for brightness.
  • Taste the broth before serving and add a little more fish sauce if it needs salt or a pinch of sugar to balance the heat.

Estimated nutrition per serving: 420 cal · 38g protein · 45g carbs · 8g fat

Make it your own

  • Swap the shrimp for extra fish or add a handful of thinly sliced mushrooms.
  • Use spinach or napa cabbage in place of bok choy.
  • Add a splash of coconut milk for a richer, creamier broth.

Storing & make-ahead

Best eaten fresh since the noodles and seafood soften over time. If you need to store leftovers, keep the broth and noodles separate in the fridge for up to 1 day and reheat the broth gently on the stove, adding the noodles at the end.

Good to know

Can I use frozen fish and shrimp?
Yes, just thaw them fully and pat dry before adding so they cook evenly and do not water down the broth.
What fish works best?
Any firm white fish like cod, halibut, tilapia, or haddock holds up well in the broth without falling apart.
How spicy is this?
With 1 tablespoon of red curry paste it is mild to medium. Add more paste for extra heat or a bit less if you are sensitive to spice.
Can I make it gluten-free?
Rice noodles are gluten-free, but check your curry paste and fish sauce labels to be sure, since some brands add wheat.

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