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broth chicken stock fresh ginger star anise soy sauce brown sugar green chili garlic boneless white fish fresh coriander leaves lime zest garlic salt finish noodles head of broccoli snow peas fresh coriander leaves lime
Viewed: 131 - Published at: 6 years agoIngredients
- Broth
- 4 cups fat-free chicken stock
- 2 cm piece fresh ginger, peeled, sliced
- 2 whole star anise
- 4 teaspoons soy sauce
- 2 teaspoons brown sugar
- 1 green chili, divided
- 1 garlic clove
- Balls
- 350 g boneless white fish fillets, skin removed, roughly chopped
- 1/2 cup fresh coriander leaves, chopped
- 1 teaspoon finely grated lime zest
- 1 garlic clove, crushed
- salt and pepper
- To Finish
- 200 g dried rice-stick noodles (pad Thai)
- 1 small head of broccoli, cut into small florets
- 50 g snow peas, trimmed
- 1 bunch asparagus, woody ends removed, cut in half
- fresh coriander leaves, to serve
- lime wedge, to serve
Method
- Place stock, ginger, star anise, soy sauce,sugar, garlic and half the green chilli in a saucepan. Bring to the boil over high heat. Reduce heat to low. Simmer, covered, for 15 minutes or until slightly reduced.
- Meanwhile, place fish, coriander, lime rind, garlic in a food processor. Season with salt and pepper. Process until combined. Roll heaped tablespoons of mixture into balls.
- Place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 to 7 minutes or until tender. Using a fork, separate noodles. Drain.
- Strain stock mixture into a bowl. Return to pan over medium heat. Add fish balls to stock mixture. Cook, stirring, for 5 minutes, then add the broccoli florets through. Cook for two minutes, then add the asparagus, cook a minute more, then lastly dd snow peas. Cook for 1 minute or until tender.
- Divide noodles between bowls. Ladle soup, vegetables and fish balls over noodles. Top with coriander and serve with a lime wedge.
