Thai Coconut Fish Veggie Stew (gluten-free)

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1/2 packet Pad Thai noodles

4 firm white fish fillets cut into chunks

1 large cooked sweet potato, cut into chunks

6 whole baby Bok Choy

2 cans full cream coconut milk

3 tablespoons Thai red curry paste

1 tablespoon lemongrass paste

1 lime, juiced

1/2 teaspoon red pepper flakes (optional)

Extra virgin  olive oil

Sea salt and black pepper to taste

Cook noodles according to the instructions on the package. Drain and set aside.

Saute Bok Choy in a large skillet with two tablespoons of oil until cooked (about 4 minutes). Season with sea salt and black pepper. Set aside

Combine coconut milk, lemongrass, paste, pepper flakes, sweet potato, and lime juice in a large skillet. Season with sea salt and black pepper. Bring to a boil. Add fish and cook for 4 minutes. Season with sea salt and black pepper to taste.

Spoon stew into a large deep soup bowl. Add noodles into the middle followed with one Bok Choy on top with a lime slice (optional). Drizzle olive oil over the stew. Serve hot.

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