Thai Pork and Asian Green Soup


2 tbsp. olive oil

1 cup coriander stems, washed and chopped

2 cloves garlic, crushed

1 knob ginger, sliced thinly

1 red onion, chopped

1 lemongrass, bruised and chopped

2 kaffir lime leaves

2 tbsp. pickled mustard cress, chopped

2 tbsp laksa paste

1 tsp curry powder

2L chicken stock

peeled prawns

½ cup 
wombok, chopped

½ cup bok choy, chopped

¼ cup 
watercress, chopped

200ml coconut cream

1 cup deep fried tofu

2 chopped spring onions, to serve

1 cup bean shoots

1 cup coriander, chopped

rice noodles, to serve



 pork, finely minced

1 tbsp. soy sauce

1 tbsp. sesame seeds

1 tbsp. coriander, chopped

salt to season (optional)


In a large pot, add olive oil, garlic, ginger, red onion, coriander stems, lemongrass, kaffir lime leaves, curry powder, laksa paste and stir. Add chopped pickled mustard cress and pour in chicken stock, a little at a time, and simmer for 10 minutes.


To make the meatballs, mix the ingredients in a bowl ingredients, roll into small balls and add them to the soup to cook.


Cook the rice noodles in a separate bowl by covering with boiling water for 2-3 minutes. Drain and set aside.
To the soup, add the prawns, wombok, bok choy, fried tofu, coconut cream, bean shoots, spring onions and coriander. Cook for a further 5-10 minutes and serve hot with noodles, watercress, bean shoots and coriander.