Coriander fish ball noodle soup

Posted by adm On September - 18 - 2011

How to cook Coriander fish ball noodle soup


  • 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.

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