Ingredients (serves 2)
- 4 spring onions, trimmed
- 2-3 small hot red chillies, de-seeded
- 500gr pork mince
- 2 garlic cloves, peeled
- 5cm fresh ginger, peeled and cut into thin slices
- 4 stems lemongrass, chopped roughly
- 2 tablespoons coriander leaes
- 1.7 litres chicken stock
- 6 Kaffir lime leaves or zest of 1 lime
- 2 tablespoons thai fish sauce
- olive oil
- 200gr pak choi
- 1 red pepper, de-seeded and sliced
- 4 teaspoons fresh lime juice
- 150gr egg noodles, cooked
- salt and freshly ground black pepper
How to:
- Put the spring onions, chillies pork, garlic and some salt into a food processor with half of the ginger and lemongrass. Add most of the coriander, keeping just a few leaves back as garnish. Whizz it all together for a minute or so until it is all well combined.
- Put the chicken stock in a large saucepa an add the lime leaves or zest, fish sauce and the remaining ginger and lemongrass. Simmer for 15 minutes and then remove the ginger, lime leaves and lemongrass with a spoon.
- To make the meatballs use your hands to form 30 balls from the pork mixture. Heat a large non stick frying pan to a medium temperature and add 2 tablespoons of olive oil. Cook the meatballs in 2 batches, turning them frequently as they cook.
- Once all the meatballs are fried, stir fry the pak choi and red pepper in the pan.
- To serve divide the cooked noodles between warmed soup bowls, add the stir fried vegetables, and then pour the soup and meatballs over.
