This is a super simple recipe that has become a favourite in our household. It is a light soup, yet very satisfying with beautiful Thai flavours. There lots of space to make it your own, adding different vegetable and spices to the mix. Have a play and enjoy!
500g minced white fish e.g. Rockling
2 Cups Fish stock
1 Cup water
6 Kaffir limes leaves - finely chopped
2 Tbs minced/finely chopped lemongrass
2 Tbs finely chopped coriander stems
1 Red chilli
Juice of 1/2 lime (optional)
Juice of 1/2 lemon (optional)
3 heads of Bok-choy chopped
4 spring onions chopped
1 bunch of coriander leaves chopped
In the food processor, combine fish, lime leaves, lemongrass, coriander stems, 1/2 red chilli, lime juice, pepper.
Roll mixture into balls and set aside
Heat wok, add olive oil and fry spring onion and the remaining half of chopped red chilli.
Add fish stock and water to pan. Gently bring to boil and turn to simmer.
Add fish balls, cover and lightly simmer for 10 minutes.
Add bok-choy and coriander leaves. Add lemon juice and pepper if desired.
Lightly simmer uncovered for a further 10 minutes.
Ready to serve!
Add 300 grams of prawn meat for a prawn and fish ball soup
Add rice noodles
Use salmon instead of white fish
Add spices - turmeric, coriander, cumin to the fish mix