Thai meatball & noodle soup

• doses: SERVES 4
• tempo ativo: 10 mins
• tempo total: 35 minutes

Ingredientes

1.4 litres chicken stock

1 tbsp crushed lime leaves, fresh, dried or frozen

2 lemongrass stalks, 1 bashed,

1 chopped

2 tbsp soy sauce, plus extra for serving

2 tbsp rice wine vinegar

400g lean pork mince

bunch spring onions, white parts

finely chopped, greens sliced

bunch coriander, chopped

2 red chillies, 1 deseeded and chopped, 1 sliced into rings

juice 2 big limes, plus extra

300g pack mixed pepper and noodle stir-fry mix

Instruções

1 Pour the chicken stock into a large, deep saucepan. Add the lime leaves, bashed lemongrass, 1 tbsp ofthe soy sauce and rice wine vinegar. Bring to a simmer while making the meatballs.

2 In a large bowl mix the pork, chopped lemongrass, remaining soy sauce, white part of the spring onions, coriander stalks and chopped chilli. Roll pork mixture into walnut-sized meatballs.

3 Pop the meatballs in the stock, cover and simmer for 15 mins. Stir through the lime juice. Divide the stir-fry mix between 4 bowls, then ladle over the broth and meatballs. Serve with green spring onions and sliced chilli on top, with extra soy and lime.