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)
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.