Thai seafood soup with vermicelli

• 1 tablespoon vegetable oil
• 2 garlic cloves, finely chopped
• 1 tablespoon finely chopped lemon grass
• 1 tablespoon Thai red curry paste
• 1.5L (6 cups) fish stock
• 60mls (1/4 cup) fresh lime juice
• 1 1/2 tablespoons brown sugar
• 1 tablespoon fish sauce
• 3 baby bok choy, quartered, washed, drained
• 2 tablespoons chopped fresh mint
• 2 tablespoons chopped fresh coriander
• 500g medium green king prawns, peeled, deveined
• 200g boneless white fish fillets (like ling, boneless fillet/flake or gemfish), cubed
• 50g rice vermicelli

Energy 731kJ	Fat saturated 1.00g
Fat Total 6.00g	Carbohydrate sugars 5.00g
Carbohydrate Total 8.00g	Dietary Fibre 2.00g
Protein 21.00g	Cholesterol 102.00mg
Sodium 1656.83mg

All nutrition values are per serve.

1. Step 1

   Heat the oil in a large saucepan over medium heat. Add the garlic, lemon grass and curry paste and cook for 2 minutes or until aromatic.

2. Step 2

   Add the fish stock, lime juice, brown sugar and fish sauce and bring to the boil over high heat. Reduce heat to medium and simmer for 10 minutes.

3. Step 3

   Add the bok choy, mint, coriander, prawns, fish and vermicelli. Return to the boil and simmer for 3 minutes or until the seafood is just cooked. (See microwave tip.) Serve immediately.

Serves: 6 as an entree, 4 as a main Microwave tip: Combine the oil, garlic, lemon grass and curry paste in a large heat-resistant microwave-safe bowl. Cook, uncovered, for 1 minute on High/850 watts/100%. Add the fish stock, lime juice, brown sugar and fish sauce. Cook, covered, for 3-5 minutes on High/850watts/100% or until the liquid comes to the boil, followed by 7 minutes on Medium/500watts/50%. Add the bok choy, mint, coriander, prawns, fish and vermicelli. Cook, uncovered, for 2-3 minutes on Medium/500watts/50% or until the seafood is just cooked.