Ingredients
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
150g 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
Meatballs
300g pork, finely minced
1 tbsp. soy sauce
1 tbsp. sesame seeds
1 tbsp. coriander, chopped
salt to season (optional)
Method
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.
