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Coriander (Cilantro) Fish Ball Soup

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“I found this recipe on Taste.com.au but I modified it a lot for our dinner tonight. The two of us greedy pigs ate it all, but more modest eaters could get 3 serves I reckon. The original recipe had more of the ingredients, but we are just two, so I am posting it for us to make again soon. We thought it was wonderful! It might look like a lot of ingredients, but I thought it was super easy to make. The nutritional data on my chicken stock said it was virtuallyt fat free as were the pad-thai noodles, but Food.com's data thinks differently!”
READY IN:
35mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Place stock, ginger, star anise, soy sauce,sugar, garlic and half the green chilli in a saucepan. Bring to the boil over high heat. Reduce heat to low. Simmer, covered, for 15 minutes or until slightly reduced.
  2. Meanwhile, place fish, coriander, lime rind, garlic in a food processor. Season with salt and pepper. Process until combined. Roll heaped tablespoons of mixture into balls.
  3. Place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 to 7 minutes or until tender. Using a fork, separate noodles. Drain.
  4. Strain stock mixture into a bowl. Return to pan over medium heat. Add fish balls to stock mixture. Cook, stirring, for 5 minutes, then add the broccoli florets through. Cook for two minutes, then add the asparagus, cook a minute more, then lastly dd snow peas. Cook for 1 minute or until tender.
  5. Divide noodles between bowls. Ladle soup, vegetables and fish balls over noodles. Top with coriander and serve with a lime wedge.

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