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Thai Fish Broth

Thai Fish Broth

Our Coconut, Chilli and Lemongrass rice adds tasty Thai-inspired flavour to this delicious, fragrant broth that can be made with salmon or your favourite seafood alternative. For a vegetarian option, replace fish with finely chopped sweet potato.

Tildalicious twist: freeze any leftover curry paste in ice cube trays and it will keep it fresh and vibrant.

  • 16 - 30 Minutes
  • Easy
  • Serves 2




  • 1 pouch Tilda Coconut, Chilli & Lemongrass rice
  • 4 shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • 4 tsp Thai green curry paste
  • 600ml fresh fish or shellfish stock
  • 300g skinless salmon fillets (alternatively use cod, sea bass or prawns)
  • 2 pak choi (about 250g), cut into thin strips
  • 120g frozen peas
  • 2 tsp Thai fish sauce
  • 1 lime, juiced
  • 1 red chilli, finely sliced
  • A handful of fresh coriander, roughly chopped

How to make Thai Fish Broth

  1. Cook the shallots and garlic in a large non stick frying pan with the Thai green curry paste for 5 minutes, stirring occasionally, until the shallots are transparent.

  2. Meanwhile cook the Tilda Coconut, Chilli and Lemongrass rice according to pack instructions.

  3. Add the cooked Tilda rice to the frying pan with the stock and bring to the boil.

  4. Add the fish, pak choi strips and peas. Simmer over a low heat for 3 - 4 minutes or until the fish is cooked and the broth has become really fragrant.

  5. Season with fish sauce and a little lime juice to taste. Scatter over the red chilli and coriander and serve piping hot.

  6. If you are cooking the vegetarian version - start cooking the sweet potato at the beginning when you fry off the shallots and garlic.