GINGER PORK MEATBALL NOODLE SOUP WITH THAI BASIL AND COCONUT

Serves 4

Ready in 35 minutes

Meatballs

■ 600g pork mince

■ 1 tbsp fish sauce

■ 2 tbsp sweet chilli sauce

■ 2 tbsp wholemeal breadcrumbs

■ 1 drizzle of oil

Noodles

■ 270g rice stick noodles

■ 2 tsp sesame oil

Soup

■ 1 drizzle of oil

■ 50g tom yum paste

■ 400ml light coconut milk

■ 1 cup chicken stock

■ 1 lime, juiced

■ 1 tbsp sweet chilli sauce

■ 2 baby bok choy, leaves separated

■ 100g baby spinach

To serve

■ 1 tbsp chilli oil

■ 10g Thai basil

Before you start: Bring a pot of salted water to a boil.

Prep and cook meatballs: Combine all meatball ingredients (except oil) in a bowl, until well combined. Use a tablespoon measure and damp hands to shape mixture into balls. Heat oil in a frypan on medium heat. Cook meatballs (in batches if needed) for about 10 minutes, turning frequently, until cooked through. Rest, covered, for 2-3 minutes.

Cook noodles: Add noodles to pot of boiling water, stir, cover and turn off heat. Leave for 7 minutes, until tender. Drain well and return to pot with oil to prevent sticking. Cut in a few places to make them easier to eat.

Cook soup: Heat oil in a pot on medium heat. Add tom yum paste and cook for about 1 minute, until fragrant. Add coconut milk, stock, lime juice and sweet chilli and bring to a simmer. Separate bok choy leaves. Once soup is simmering, add bok choy and cook for about 2 minutes, until bok choy is tender. Remove from heat, season with fish sauce and stir through spinach to wilt.

Serve: Divide noodles between bowls and top with soup and vegetables. Top with meatballs and drizzle over chilli oil. Garnish with Thai basil leaves.

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