Spicy Coconut Fish Soup - cooking recipe

Ingredients

7 oz vermicelli noodles
2 tsp peanut oil
2 tbsp red curry paste
3 cups chicken stock
14 oz can light coconut milk
1/2 lb firm white boneless fish
1 bunch bok choy , trimmed, leaves and stems separated
14 oz can baby corn, drained
2 tsp fish sauce
1 tsp brown sugar
None None bean sprouts, to serve
None None cilantro leaves, to serve
1 None red chil pepperi, sliced, to serve
None None lime wedges, to serve

Preparation

Place noodles in a large heatproof bowl. Cover with boiling water. Set aside 5 mins, or until tender. Drain well.
Meanwhile, for the soup, heat oil in a large saucepan on medium. Add curry paste and cook, stirring, for 1 min, until fragrant. Blend in stock and coconut milk. Simmer gently 4-5 mins. Add fish, bok choy stems and baby corn. Simmer 2-3 mins, or until fish is just cooked. Stir in fish sauce and sugar. Add bok choy leaves and remove from heat.
To serve, divide noodles between serving bowls and ladle in the soup. Top with some bean sprouts, cilantro and chili pepper. Accompany with lime wedges.