Serves 4

Cal per serving: 299

Gluten free: Dairy Free

4 cups fish broth

3 cups coconut milk

Knob ginger, grated

1 red chilli, sliced

6 Thai basil leaves, chopped

1 teaspoon fish sauce

1 cup cooked salmon, flaked

1 cup prawns, cooked

1 bunch Bok Choy, quartered lengthways

200g buckwheat noodles, cooked as per instructions

Chopped lemon grass and Thai basil leaves to serve

Combine fish broth, coconut milk, ginger, chilli, basil and fish sauce in a large saucepan. Bring to the boil and cook until fragrant.

Add the fish, prawns and Bok Choy and cook for two minutes or until greens are tender.Add noodles, stir through and top with chopped lemongrass and Thai basil leaves.