Pork meatball laksa
Easy pork meatballs are a welcome addition to this fragrant coconut soup, while rice noodles and snow peas add bulk and nutrition. It's a modern Asian dish at its tastiest.
- 20 mins preparation
- 10 mins cooking
- Serves 4
Print
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Ingredients
Pork meatball laksa
- 200 gram packet rice vermicelli noodles
- 500 gram minced pork
- 230 gram jar laksa paste
- 1 tablespoon fish sauce
- 1 tablespoon vegetable oil
- 6 green onions, thinly sliced
- 3 cup chicken stock
- 400 millilitre can coconut milk
- 250 gram snow peas, trimmed
- coriander leaves, chilli flakes, to serve
Method
Pork meatball laksa
- 1Place noodles in a heatproof bowl. Cover with just-boiled water. Separate with a fork and drain well. Set aside.
- 2In a bowl, combine pork, 2 tablespoons of the laksa paste and 1 teaspoon of the fish sauce. Roll tablespoons of the mixture into balls.
- 3In a wok, heat oil on high. Cook meatballs for 4-5 minutes, tossing, until browned. Add remaining laksa paste and half the onion and cook for 1 minute.
- 4Add stock, coconut milk and snow peas. Cook for 1 minute. Stir remaining onion and fish sauce through.
- 5Divide noodles between bowls and ladle laksa over. Serve topped with coriander and chilli.
Notes
To reduce cost, use stock cubes or stock powder to make stock.
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