Creamy Fish Ball Noodle Soup

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

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)

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.