900 ml (12 pints) boiling fish stock
2 teaspoons Thai fish sauce
1 tablespoon Thai red curry paste
1 tablespoon soy sauce
1 carrot, thinly sliced
2 garlic cloves, finely chopped bunch of asparagus, trimmed and stems cut into 4
2 pak choi, thickly sliced
bunch of spring onions, sliced
15 g (2 oz) coriander leaves
3.5 cm (12 inch) piece of fresh root ginger, peeled and sliced
400 g (13 oz) cod fillet, skinned
1 tablespoon cornflour
1 egg white


1.Preheat the slow cooker if necessary. Make the dumplings. Put half the spring onions into a food processor with the coriander and ginger and chop finely
2.Add the cod, cornflour and white and process until the fish is finely chopped. With wetted hands, shape into 12 balls.
3.Pour the fish stock into the slow cooker pot, add the fish sauce, curry paste and soy sauce. Add the rest of the spring onions, the carrot and garlic, then add the dumplings.
4.Cover with the lid and cook on low for 2-3 hours. When almost ready to serve, add the and pak choi to the broth.
5.Replace the lid asparagus and cook on high for 15 minutes or until just tender. Ladle into bowls and serve.
6.FOR THAI BROTH WITH NOODLES & PRAWNS, prepare and cook the broth as above, omitting the dumplings.
7.Add the asparagus, pak choi and 200 g (7 oz) frozen large cooked peeled prawns, fully thawed, and cook for 15 minutes on high.
8. Meanwhile, soak 75 g (3 oz) dried rice noodles in boiling water according to the packet instructions.
9.Drain and add to 4 soup bowls. Ladle the broth on top and garnish with chopped coriander.

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