Creamy Fish Ball Noodle Soup

  • cooking time
    12 m
  • calories per serve
    300 cal
  • serves
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
400 g
Boneless fish fillets, chopped
1 tbsp
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)


  1. 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.

  2. 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.

  3. 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.

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