Coriander (Cilantro) Fish Ball Noodle Soup |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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From Super Food Ideas Ingredients:
6 cups chicken stock |
3 cm piece fresh ginger, peeled, sliced |
2 whole star anise |
2 tablespoons soy sauce |
2 teaspoons brown sugar |
750 g boneless white fish fillets, skin removed, roughly chopped |
1/2 cup fresh coriander leaves, chopped |
1 teaspoon finely grated lime rind |
1 garlic clove, crushed |
250 g dried rice-stick noodles (pad thai) |
100 g snow peas, trimmed, finely sliced |
fresh coriander leaves, to serve |
Directions:
1. Place stock, ginger, star anise, soy sauce and sugar in a saucepan. Bring to the boil over high heat. Reduce heat to low. Simmer, covered, for 15 minutes or until slightly reduced.
2. Meanwhile, place fish, coriander, lime rind, and garlic in a food processor. Season with salt and pepper. Process until combined. Roll heaped tablespoons of mixture into balls.
3. Place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 to 7 minutes or until tender. Using a fork, separate noodles. Drain.
4. Strain stock mixture into a bowl. Return to pan over medium heat. Add fish balls to stock mixture. Cook, stirring, for 8 to 10 minutes or until cooked through. Add snow peas. Cook for 1 minute or until tender.
5. Divide noodles between bowls. Ladle soup, snow peas and fish balls over noodles. Top with coriander. Serve.
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