Creamy Fish Ball Noodle Soup
-
cooking time12 m
-
calories per serve300 cal
-
serves6
4
cloves
Garlic, peeled
1
small
Red chilli, halved & seeds removed
2
cm
Ginger, peeled
1/2
bunch
Coriander, roughly chopped
1
stalk
Lemongrass, peeled, roughly chopped
3
French shallots, peeled
1
tsp
Turmeric
400
g
Boneless fish fillets, chopped
1
tbsp
Oil
750
ml
Fish stock
375
ml
NESTLÉ CARNATION Light & Creamy Coconut flavoured Evaporated Milk
2
tsp
MAGGI Thai Fish Sauce
1
pkt
Hokkien noodles, soaked and drained (440g)
1
cup
Frozen peas (120g)
ENERGY
(kl)
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
(g)
SUGARS
(g)
(g)
SODIUM
(mg)
(mg)
DIETARY FIBRE
(g)
(g)
CALCIUM
(mg)
(mg)
Average Quantity
per Serving:
per Serving:
360
g
1255
23.5
10.3
3.7
26.2
9.5
810
38
Average Quantity
per:
per:
100
g
349
7
3
1
7
3
225
11
0
Method
-
Place garlic, chilli, ginger, coriander, lemongrass, shallots and turmeric into the bowl of a food processor. process to form a thick, coarse paste. Transfer to a bowl.
-
Place fillets into the same food processor bowl. Add 2 tbsp of paste. process until fish is minced well and combined with paste. Take tablespoonfuls of mixture and roll into balls. Set aside.
-
Heat oil in a large saucepan over medium heat. Add remaining paste; cook 2 minutes or until fragrant. Add stock, NESTLÉ CARNATION Light & Creamy Coconut flavoured Evaporated Milk and MAGGI Thai Fish Sauce. Bring to the boil; add fish balls; cook 5 minutes; add noodles and peas, cook a further 5 minutes or until noodles are heated through.