Friday, 4 May 2012

Thai Meatball and Noodle Soup

Looking for shitake mushrooms on the shelves in Tesco, I came across some forestiére mushrooms, a new variety 'just discovered'. Always one to try something new, I was delighted to find they were on special offer too. Almost any type of mushrooms would work in this recipe though, and I really couldn't tell a difference with so many other flavours.

This dish is very much more than just a simple soup, it is very filling and a meal in itself.

Serves 2
Syn Free on Extra Easy

200g extra lean pork mince
4 cloves garlic, crushed
1 bunch spring onions
2 red chillies
zest of ½ lime
½ tsp galangal
1 tsp dried ginger
2 kaffir lime leaves
¼ tsp lime powder
1 tsp salt
a few turns of the mill of freshly ground black pepper
1 tsp sweetener
¾l well flavoured stock
1 tbsp light soy sauce
50g forestiére mushrooms, finely sliced
1 pak choy
100g fine egg noodles
5-6 shallots, finely sliced
A few shredded mint leaves to serve

Finely chop half the spring onions and one of the red chillies. Mix with the pork mince and add the garlic, lime zest, galangal, ginger, kaffir lime leaves, lime powder, salt, pepper and sweetener. Stir well to ensure it is thoroughly combined. Turn into little balls and place in a steamer. Steam for 15 minutes until cooked through, reserving the water that has come off the balls for using with the stock in the soup.

Thinly slice the remaining spring onions lengthways in 2” long pieces. Slice the second chilli. Gently sauté the shallots for a couple of minutes, then add the sliced mushrooms, cooking for a few more minutes while stirring. Add the stock, meatball stock, pak choy, spring onions, soy sauce , sweetener and noodles. Simmer for 3-4 minutes and serve with the mint leaves.

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