This would have to be one of hubby’s favourites and portion control is always a bit of an issue when we eat this delectable bowl of Asian delights.  Slippery strands of rice noodle in a rich red curry broth, crunchy veg and melt in your mouth little bundles of joy topped with fresh aromatics and a hit of chilli……..portion, smortion!

Prep time:   30 Minutes            Cooking time:   30 Minutes             $  Low Budget

Serves 4

For the Bundles of Joy:

300gm of pork mince

200gm of green prawn meat, roughly chopped

2 tbs of red curry paste

3 sprigs of coriander, finely chopped

1 egg

1/2 cup of breadcrumbs

For the Broth:

1 clove of garlic, finely chopped

2cm piece of ginger, peeled and grated

1 stalk of lemon grass, bashed with the back of your knife

2 tbs of red curry paste

11/2 cups of salt reduced chicken stock

400gm tin of coconut cream

2 Kaffir lime leaves

2 tbs of fish sauce

Juice of 1 lime

1 tbs of soft brown sugar

1 cup of chopped coriander

To Complete:

375gm packet of rice stick noodles

1 bunch of baby bok choy, washed and sliced

1 packet of bean shoots

1 small lebanese cucumber, deseeded and chopped into small cubes

1 red chilli, thinly sliced

4 tbs of deep fried shallots*

Coriander sprigs for garnish

2 Kaffir lime leaves, very finely sliced

To make the meatballs combine the mince, prawn meat, coriander, curry paste, egg and breadcrumbs in a mixing bowl and mix well with your hands to combine.  If the mixture feels a little sticky then add a little more of the breadcrumbs.  The mixture is just right when it comes away from your hands easily.  To roll the meatballs, wet your hands a little and use a teaspoon to scoop the mixture, then roll between both palms to get the perfect little ball.

Heat a large pot and add a little peanut or olive oil.  lightly fry the garlic, ginger and lemon grass for approximately 60 seconds or until aromatic.  Add the curry paste and lime leaves and fry for a further 60 seconds before pouring in the stock and coconut cream.  Stir well to combine and season with the fish sauce, lime juice and sugar.  Bring to a simmer and have a taste.  Adjust any or all of the seasoning if necessary……you should have the perfect balance of salty, sweet and sour.

Place the meatballs in the broth and allow to simmer for approximately 10 minutes or until cooked through.

Bring a large saucepan of water to the boil and cook the rice noodles for 5-6 minutes or until just cooked.  If they are still a little firm, don’t worry….they will cook further when you ladle the broth over them.  Drain the noodles and divide between four large bowls.

Just before serving add the chopped coriander and bok choy to the broth.  They literally need about a minute as they too will continue to cook in the bowl.  Divide the broth, balls and vegetables over the noodles in the bowls and ladle over the broth so that it is nice and soupy.  Top each bowl with a handful of bean sprouts, the diced cucumber, a sprinkling of shallots, chilli slices, coriander sprigs and the shredded kaffir lime leaves.  Serve immediately with chop sticks and a soup spoon and I dare anyone to leave even a noodle behind!