1. Soften aromatics
Heat 1 tbsp neutral oil in a pot over medium. Add 2 garlic cloves, minced and 1 tsp fresh ginger, grated, cook 1 min until fragrant.
2. Build broth (5 min)
Pour in 1 can full-fat coconut milk and 1 cup chicken or vegetable stock. Add 1 tbsp fish sauce or soy sauce and bring to a gentle simmer. Taste - season with 1 tsp salt as needed. Add the 1.5 tsp of frozen lemongrass
3. Poach fish (6 min)
Slide 2 white fish fillets (cod or halibut) into the simmering broth. Poach gently 5-6 min until just cooked through and flaking easily.
4. Warm noodles
If noodles are cold, briefly dip in hot water to warm. Divide into bowls.
5. Serve
Ladle broth and fish over noodles. Squeeze 1 lime, juiced over adult bowl only. Top with 3 scallions, sliced. Serve 1 green curry paste for serving (adults only) on the side for adults.
