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Fish ball curry laksa

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Fish ball curry laksa
Spicy and fragrant Malaysian noodle soup with delicately-seasoned fish balls and a selection of colorful vegetables.

3½ oz (100g) dried rice stick noodles

2 cups bean sprouts
2 scallions (spring onion)—white and green parts, thinly sliced and separated
A small handful of cilantro (fresh coriander) leaves
10 oz (300g) uncooked firm white fish fillets (such as cod or snapper)—roughly chopped
1 tablespoon soy sauce
1 tablespoon cornstarch (corn flour)
1 tablespoon peanut or canola oil
1 tablespoon green curry paste
2 cloves garlic—finely chopped
1 kaffir lime leaf—stem removed and finely chopped (or use 1 teaspoon finely chopped lime zest)
14 oz (400g) coconut milk
2 cups fish, chicken or vegetable stock
3 tablespoons fish sauce
1 tablespoon brown sugar
1 yellow or red pepper—cut into thin strips
1 carrot—thinly sliced

1 tablespoon lime juice


SOAK the noodles in boiling water for 8 minutes, then drain and rinse under cold water. PLACE equal amounts of noodles in the bottom of two large bowls. PLACE even amounts of bean sprouts, the green part of the scallions and cilantro on top of each (reserve a little scallion and cilantro for garnish). PLACE the fish, soy sauce and cornstarch in a food processor and process until the fish is minced. FORM the mixture into walnut-size balls and set aside on a plate. HEAT the oil over a medium heat and cook the curry paste, garlic and kaffir lime leaf for 1 minute. ADD the coconut milk, stock, fish sauce and brown sugar, increase the heat and bring to a rolling simmer. COOK for 2 minutes, uncovered, then add the yellow pepper, carrot and white part of the scallions and cook for 2 minutes, uncovered. ADD the fish balls, cover with a lid, and cook for 5 minutes. REMOVE from the heat and stir in the lime juice. LADLE equal amounts of the fish ball-vegetable soup into each bowl over the noodles, and garnish with extra scallion and cilantro to serve.



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