The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Thai Red Basa Broth with Brown Rice & Pak Choi
A warming broth full of fresh aromatics to lift your midweek mood. Responsibly-sourced basa simmers with juicy tomatoes, pak choi and ginger. A dollop of fiery red curry paste brings warmth. Serve with fluffy brown rice and loads of coriander.
High protein
1/3 daily fibre
6 plants
Serving size
Ingredients
- 4 tsp ginger paste (Ginger, Citric Acid, Cornflour)
- 1 handful of fresh coriander
- 1 pak choi
- 2 basa fillets (Fish)
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 40g creamed coconut
- 110g baby tomatoes
- 3 tbsp thai red curry paste (Lemongrass, Garlic, Red Chillies, Water, Galangal, Lime Leaves, Coconut Palm Sugar, Paprika, Diced Shallots, Salt, Rapeseed Oil, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 40g baby spinach
- 1 onion
- 80g brown rice (100% Brown Rice)
Nutritional Information
Calories: 595
Protein: 34g
Carbs: 50g
Fat: 31g
Ingredients
- 4 tsp ginger paste (use half) (Ginger, Citric Acid, Cornflour)
- 40g baby spinach (use half)
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 110g baby tomatoes (use half)
- 1 basa fillet (Fish)
- 1 onion (use half)
- 3 tbsp thai red curry paste (use half) (Lemongrass, Garlic, Red Chillies, Water, Galangal, Lime Leaves, Coconut Palm Sugar, Paprika, Diced Shallots, Salt, Rapeseed Oil, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 80g brown rice (use half) (100% Brown Rice)
- 40g creamed coconut (use half)
- 1 pak choi (use half)
- 1 handful of fresh coriander (use half)
Nutritional Information
Calories: 599
Protein: 35g
Carbs: 50g
Fat: 31g
Thai Red Basa Broth with Brown Rice & Pak Choi
A warming broth full of fresh aromatics to lift your midweek mood. Responsibly-sourced basa simmers with juicy tomatoes, pak choi and ginger. A dollop of fiery red curry paste brings warmth. Serve with fluffy brown rice and loads of coriander.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a measuring jug & a sieve
Cook the rice
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Get the broth started
- Finely dice the onion. Rinse the spinach
- Heat the large frying pan with 2 tbsp oil on medium-high heat. Once hot, add the onion and cook for 4-5 mins, until softened. Season with salt and pepper
Combine the flavours
- Add the Thai curry paste, ginger puree and whole tomatoes to the onion pan. Cook for 2 mins, then add the creamed coconut, stock powder and 500ml hot water (250ml for 1 person). Stir to dissolve and bring to the boil
- Dice the basa into 3cm pieces
Build the dish
- Lay the fish evenly in the broth and simmer for 12 mins, until the fish is cooked through
- Meanwhile, cut the pak choi into bite-sized pieces. Roughly chop the coriander
- In the final 3 mins, add the pak choi, spinach and half the coriander. Season with salt and pepper
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Share the rice between bowls, then ladle over the basa and curried broth. Garnish with the remaining coriander
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