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Coriander fish ball noodle soup
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Prep Time:
15 minutes
Cook Time:
32 minutes
Total Time:
47 minutes
Satisfying fish ball noodle soup bursting with aroma, perfect as a main dish.
Ingredients:
  • 1530.00 gm chicken style liquid stock
  • 3cm piece fresh ginger, peeled, sliced
  • 2 whole star anise
  • 42.00 gm soy sauce
  • 8.00 gm brown sugar
  • 750g boneless white fish fillets, skin removed, roughly chopped
  • 125.00 ml fresh coriander leaves, chopped
  • 1 tsp finely grated lime rind
  • 1 garlic clove, crushed
  • 250g dried rice-stick (pad Thai) noodles
  • 100g snow peas, trimmed, finely sliced
  • fresh coriander leaves, to serve
Instructions:
  • In a saucepan, combine stock, ginger, star anise, soy sauce, and sugar. Bring to a boil over high heat, then reduce to low and simmer covered for 15 minutes until slightly reduced.
  • In a food processor, combine fish, coriander, lime rind, and garlic. Season with salt and pepper, then process until well combined. Roll mixture into heaped tablespoon-sized balls.
  • In a heatproof bowl, cover noodles with boiling water and let stand for 5 to 7 minutes until tender. Use a fork to separate noodles, then drain.
  • Strain the flavorful stock into a bowl, then pour it back into the pan over medium heat. Gently drop in the fish balls and cook for 8 to 10 minutes until they are perfectly cooked. Finally, add the snow peas and cook for another minute until they are tender.
  • Distribute the noodles into bowls. Pour the soup with snow peas and fish balls over the noodles. Garnish with coriander. Serve.

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