Coriander fish ball noodle soup
Ingredients:
- 6 cups chicken strain
- 3cm piece fresh pep, raw, sliced
- 2 whole star aniseed
- 2 tablespoons soy
- 2 teaspoons brown cabbage
- 750g boneless white fish fillets,
- skin removed, roughly sliced
- 1/2 cup fresh coriander leaves, sliced
- 1 teaspoon finely grated lime rind
- 1 clove, humbled
- 250g dried rice-amaze (pad Thai) noodles
- 100g snow peas, cut, finely sliced
- fresh coriander leaves, to dish
How to:
Place strain, gingerroot, star aniseed, soy sauce and sugar in a saucepan. Bring to the boil over high warmth. Reduce heat to low. Simmer, covered, for 15 minutes or until slightly rock-bottom.
Lag, place fish, coriander, lime rind, and garlic in a food processor. Season with salt and peppercorn. Process until combined. Roll heaped tablespoons of mixture into balls.
Place noodles in a heatproof trough. Cover with boiling weewee. Signify 5 to 7 minutes or until bid. Using a ramification, separate noodles. Enfeeble.
Strain stock mixture into a bowlful. Return to pan over medium warmth. Add fish balls to stock assortment. Fix, stirring, for 8 to 10 minutes or until cooked through. Add snow peas. Cook for 1 minute or until bid.
Divide noodles between bowls. Ladle soup, snow peas and fish balls over noodles. Top with coriander. Service.