Thai Fish Noodles

2 cloves garlic, minced
1/2 inch fresh Ginger, minced
1 can coconut milk
2 cups chicken stock
1 Tbsp Thai red curry paste
1Tbsp Thai fish sauce
1 leek, cleaned and diced
juice of ½ lime
1 lb cooked lo-mien noodles
8 baby bock choy buds, base sliced off to release individual leaves
1 lb haddock or other favorite fish, cubed (I used Trader Joe's frozen Haddock pieces)

In a soup pot, sauté leek for five minutes in a bit of olive oil. Add the garlic and ginger and cook another one to two minutes. Add the stock, coconut milk, curry paste, fish sauce and lime juice and heat through.

Gently fold in the lo-mien noodles and bock choy and heat through. Finally, fold in the haddock and heat through. Serve in bowls.