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.
Serving size
Ingredients
Ingredients
- 160g baby spinach
- 1 handful of fresh coriander
- 1 unwaxed lime
-
160g brown rice noodles(Brown Rice Flour, Water)
- 160g baby corn
- 20g toasted coconut chips
- 4 shallot
-
2 tbsp tamari (Soya)(Water, Soybeans, Salt, Spirit Vinegar)
-
200ml coconut milk(Coconut, Water)
-
2 tbsp Asian paste (Soya)(Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
- 4 hake fillets (skin off) (Fish)
-
3 tbsp korma paste (Mustard)(Water, Curry Powder (Coriander, Turmeric, Fenugreek, Chilli, Sea Salt, Fennel, Cumin, Mustard, Black Pepper), Sunflower Oil, Tomato Puree, Garlic, Ginger, Date Syrup, Salt, Desiccated Coconut, Coriander Leaf, Acetic Acid, Ground Turmeric, Ground Cumin, Cornflour)
Allergens
Contains:
Soya, Fish, Mustard
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 130Kcal | 589Kcal |
| 543kJ | 2464kJ | |
| Fat | 5.7g | 26g |
| of which saturates | 2.8g | 13g |
| Carbohydrates | 9g | 42g |
| of which sugars | 1.9g | 8.5g |
| Protein | 10g | 48g |
| Salt | 0.55g | 2.5g |
| Fibre | 1.7g | 7.6g |
Prep in 10
High protein
Creamy Thai-inspired Noodle Soup with Hake
Bring the flavours of Thailand to your home with this warming fish soup. A creamy coconut broth packed with baby spinach and sweetcorn. Sustainably sourced hake sits on a bed of brown rice noodles. A squeeze of lime juice and a sprinkle of coriander to finish.
Cooking Instructions
Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Thinly slice the shallots. Heat a large frying pan with 1 tbsp oil on medium heat. Add the shallots and cook for 4-5 mins, until softened.
- Add the Asian paste and one-third of the korma paste to the pan. Cook for 1 min, then pour in the coconut milk, tamari and 300ml hot water. Bring to a boil then simmer for 4-5 mins, until reduced slightly.
- Place the hake onto a lined baking tray and rub with the remaining korma paste and a pinch of sea salt. Bake for 10-12 mins, until cooked through.
- Finely chop the spinach and coriander. Halve the baby corn lengthways. Halve the lime. Add the spinach, corn and coriander to the broth. Simmer for 4-5 mins, until the veg is soft. Season with the juice from half the lime (to taste), a pinch of sea salt and black pepper.
- Bring a large saucepan filled with salted hot water to a boil. Add the noodles, gently separate with a fork, and boil for 3-4 mins, until cooked, then drain. Drain, then rinse under cold water.
- Serve the noodles in bowls topped with the fish. Pour in the broth and garnish with the coconut chips and remaining lime, cut into wedges.
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