Asian noodle soup with meatballs

Ingredients

For the broth

  • 1 litres chicken stock
  • 2 star anise
  • 1 cloves garlic, peeled and crushed
  • 2 shallots, peeled
  • 2 dried shiitake mushrooms, soaked in a bowl of water until softened
  • pinch sugar
  • dash fish sauce
For the meatballs

  • 2-3 Thai shallots, or regular shallots
  • 3-4 thai lime leaves
  • 1 small piece fresh ginger
  • 1 cloves garlic, peeled, finely chopped
  • 1 Thai bird's eye chillies
  • 1 tsp coriander stalks
  • 200 g minced pork
  • 1 egg
  • splashes fish sauce, plush extra to taste
  • 2 tbsp sunflower oil
For the noodles

  • 2-3 bunches fresh, wide rice noodles, if using dried, soak in cold water until softened first, then drain
  • 2 long, red chillies, finely sliced
  • 1 large piece fresh ginger, chopped into matchsticks
  • 1 handfuls fresh herbs, coriander, mint, Thai basil, mint, roughly chopped
  • 1 handfuls bean sprouts
  • 2 small Lebanese-style cucumber, finely sliced
  • 2 spring onions, sliced at an angle
  • 1 handfuls pea shoots
  • 1 lime, cut into wedges
  • 2-3 tbsp peanuts, roasted and lightly crushed

Description

BBC Masterchef Runner Up Andy Oliver Shows Of His Signature Globetrotting Style With A Delicious Thai-inspired Noodle Dish With A Twist

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