Ready in 30 minutes Serves 4
2 slices bread, made into crumbs
500g chicken or pork mince
2 tbsps lemongrass finely chopped
⅓ cup sweet chilli sauce
3 tbsps soy sauce
a pinch of dried chilli flakes
½ cup chopped fresh coriander
½ tbsp vegetable oil
2 tbsp red curry paste
1 tbsp ground coriander
400ml coconut milk
500ml chicken stock
1 kaffir lime leaf (also known as Makrut lime leaf)
½ tbsp fish sauce
a squeeze of lime juice – optional
Make the bread into crumbs, either in a processor or grate with a grater into a bowl. Add remaining meatball ingredients and mix well. Set aside while you make the broth.
Heat oil in saucepan and add curry paste, cook gently 2-3 minutes, add dried coriander then mix in coconut milk and stock, bring to a gentle simmer. Add the kaffir lime leaf.
With wet hands scoop teaspoons of the mince mixture, form into balls and drop gently into the simmering liquid. Simmer for 7 minutes until the meatballs are cooked through.
Prepare noodles according to pack directions. Divide into bowls and top with the meatballs and laksa broth. Add a squeeze of lime juice if using, garnish with fresh coriander.
Lemon grass freezes well or you can buy it in a tube ready crushed and store in the fridge. Coriander is also available in tubes and works well in this dish when fresh isn’t available.
Kaffir lime leaves are undergoing a re-branding replacing the word Kaffir with the name Makrut. They also freeze well so keep some in the freezer to add to curries, stir fries or drop one in your bathwater for amazing tropical fragrance.