Lemongrass Pork Ball, Prawn & Noodle Soup

  • Preparation Time10 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyMedium

For the prawn and pork balls:

250g pork neck finely chopped
300g prawn meat finely chopped
1 spring onion with tops finely chopped
3 large basil leaves, rolled and thinly sliced
Salt to taste
Pinch caster sugar
1 small red chilli, finely chopped
1/4 tsp ground white pepper

For the soup:

1 litre clear chicken stock
1 large kaffir lime leaf shredded very finely
2 stems lemongrass, tender part only, thinly sliced
1 tsp fish sauce

For garnish:

30g cooked vermicelli
Fresh coriander
100g bean sprouts
Sliced red chillies

For the pork and prawn balls:

1. Mix all the ingredients together.

2. Oil your hands and roll the mixture into balls.

3. Heat a little oil in a frying pan and lightly fry the balls to give them a little colour set aside.

To make the soup:

1. Heat the chicken stock with Kaffir lime, lemongrass and fish sauce.

2. Add the prawn and pork balls and heat through.

3. Ladle into bowls and garnish with vermicelli, coriander, bean sprouts and chilli and serve.

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