Chicken and Lemongrass Meatballs with Coconut Noodle Broth
These are never not wildly popular in this household. Whenever I make these chicken meatballs at home, everyone is always incredibly enthusiastic. Which is why this recipe must feature in this collection of recipes all about helping teenagers get through the monumental task of revising for their GCSEs or A Levels. With a marathon in front of them, what they need is a constant source of culinary injection to fire on all cylinders nutritious and tasty meals to eat that are simple and relatively quick for you (or them, maybe?) to make at home. Lots of broccoli in here which the NHS notes as a nutritious vegetable rich in vitamins (C, K), minerals (calcium, folate), fiber, and antioxidants, potentially benefiting heart health, digestion and bone health.
INGREDIENTS
400g chicken mince
6 lime leaves, 3 whole, 3 thinly sliced (discarding the middle rib)
2 lemongrass quills, 1 finely chopped, 1 whole
4 garlic cloves, finely sliced
2 tbsp finely grated fresh ginger
2 tsp soy sauce
2 tbsp Fish sauce, plus more to taste
1 tsp brown sugar
Small bunch coriander, stalks separated from leaves and roughly chopped
3 tbsp vegetable oil
2-3 tbsp Thai red curry or laksa paste, using more if you like it spicy (or less!)
400g tin coconut milk
600ml chicken stock, or water
200g Tenderstem broccoli, cut into bite sized pieces and thick stalks discarded
To serve;
200g rice noodles, cooked according to the packet instructions
4 tbsp roasted cashews, finely chopped
Lime, cut into wedges
1 - 2 fresh chilli, thinly sliced
METHOD
Blend the soy sauce, ½ the fish sauce, the sugar, the sliced lime leaf, chopped lemongrass, the coriander stalks, the garlic and the ginger to a smooth paste with 1 tbsp of the laksa or red curry paste.
Mix the chicken into ½ the paste and roll or spoon into walnut sized balls and put to one side.
Fry the chicken balls in ½ the oil until nicely coloured, then remove to a plate and wipe out the pan.
Cook the remaining paste along with the remaining laksa or red curry paste in the remaining oil for 30 seconds until fragrant.
Add the chicken stock, coconut milk, whole lemongrass and lime leaves and bring to a boil, then simmer for a few minutes to infuse.
Stir in the chicken balls and remaining fish sauce, then lower heat and simmer gently covered for about 5 minutes until the chicken balls are cooked through.
Add the broccoli and cook uncovered for a further 2 minutes until the broccoli is tender. Taste and adjust seasoning adding more fish sauce to taste if required.
Cook noodles according to the packet directions. Drain and divide the noodles between the bowls. Top with the sauce and serve immediately topped with the chilli, coriander leaves and the cashews with lime wedges on the side.