Thai-style meatballs

Whizzing everything in a blender makes these tasty morsels a doddle to make. Serves 4 • Prep 15 mins • Cook 15 mins

3tbsp Thai red curry paste

500ml chicken stock

400ml coconut milk

1tbsp fish sauce

2tbsp soy sauce

Juice ½ lime, the remainder cut into 4 wedges, to serve

400g vermicelli rice noodles

1tbsp sunflower or vegetable oil

4tbsp crispy onions, to serve (optional) 1 red chilli, sliced, to serve (optional) For the meatballs:

5 skinless, boneless chicken thighs (about 500g)

2 garlic cloves, peeled and roughly chopped

2cm ginger, peeled, roughly chopped

Small bunch coriander, plus extra leaves to garnish

1 stalk lemongrass (outer layer removed), roughly chopped

Zest 1 lime

1 Put all the meatball ingredients in a blender. Season with a little fish sauce or salt, then whizz until smooth. Shape into 16 golf ball-sized portions, then transfer to a lined baking tray; cover and chill.

2 Meanwhile, for the broth, put the curry paste, stock, coconut milk, fish sauce, soy sauce and lime juice in a medium pan. Bring to the boil, then simmer for 5 mins. 3 Cook the noodles according to the pack instructions.

4 Put the oil in a large frying pan set on a medium heat. Fry the meatballs for 10-15 mins, turning occasionally; ensure the sides are evenly browned and cooked through. 5 Divide the noodles and meatballs between 4 deep bowls, then pour over the broth, garnish with coriander leaves and serve with lime wedges, crispy onions and chilli, as liked.

Per serving (optional ingredients not included): 711 cals, 24g fat, 16g sat fat, 88g carbs