Coriander (Cilantro) Fish Ball Soup

• Broth
• fat-free chicken stock4 cups
• piece fresh ginger, peeled, sliced2 cm
• whole star anise2
• soy sauce↗4 teaspoons
• brown sugar↗2 teaspoons
• green chili, divided↗1
• garlic clove↗1
• Balls
• boneless white fish fillets, skin removed, roughly chopped↗350 g
• fresh coriander leaves, chopped↗1⁄2 cup
• finely grated lime zest1 teaspoon
• garlic clove, crushed↗1
• salt and pepper
• To Finish
• g dried rice-stick noodles (pad Thai)↗200
• small head of broccoli, cut into small florets1
• g snow peas, trimmed↗50
• bunch asparagus, woody ends removed, cut in half↗1
• fresh coriander leaves, to serve↗
• lime wedge, to serve

Step-by-step instructions

1. 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. 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. 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. 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. 5

   Divide noodles between bowls. Ladle soup, vegetables and fish balls over noodles. Top with coriander and serve with a lime wedge.