2 cups/500ml fish stock
1 400ml can coconut milk
1 jar tom yum paste
1/4 cup water
1 packet vermicelli noodles
4 Bok choy, sliced
4 medium sized firm fish fillets, I used monk fish
1 tbsp coconut oil
1 bunch coriander, finely chopped
Chilli flakes to garnish
In a large saucepan mix the fish stock, coconut water and 1/2 can of water, make sure you give the water a good swirl around the van to get all the delicious coconut milk. Bring up to the boil, add the tom yum paste and the 1/4 jar of water. I usually put the lid back on the jar with the water in and give it a good shake. Turn down and let simmer.
Soak the vermicelli noodles in boiling water until cooked, this will only take about 5 mins, strain and set aside.
Dice the fish into 1 cm cubes. Using a large fry pan over a medium high heat melt the coconut oil and add the fish, seal the fish on all sides then add the Bok choy cook until fish cooked all the way through stirring frequently.
To serve. Divide the noodles into bowls, ladle over the broth, top with the fish and Bok choy. Sprinkle over a few chilli flakes and a generous amount of coriander.