This recipe was kindly created by West Australian chef Rohan Park from Fervor.
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1tsp dried lemon myrtle (use zest of 1 lime if cant get myrtle)
- 500g minced beef
- 75g panko
- 60ml almond milk
- salt and pepper to season
- saute onion and garlic till soft and slightly coloured.
- soften panko with almond milk.
- once onion mix is cool combine well with mince, breadcrumbs, lemon myrtle/lime zest and salt and pepper to taste.
- roll meat mixture into golfball size balls with wet hands being sure to keep balls smooth and without cracks.
- in a medium heat fry pan with olive oil colour off meatballs then place on papertowels and refrigerate for 30 minutes while preparing broth.
Tom yum paste(optional, store bought is fine)
– 1 bulb lemongrass (reserve stalk for broth)
- 6cm ginger or galangal, peeled and roughly chopped
- 3 kaffir lime leaves
- 4 red chillies
- 1 shallot, peeled and roughly chopped
- juice of 2 limes
- ½ teaspoon palm sugar
- 1 coriander root and stalks (reserve leaves for garnish)
- 2 tablespoon fish sauce
Combine all ingredients in mortar and pestle or food processor and blitz/beat into a paste.
Can freeze for 3-4 weeks
- 2Tb prepared tom yum paste (if preferred use paste from supermarket)
- 1 stalk reserved lemongrass
- 3 fresh lemon myrtle leaves (use kaffir if cant find myrtle)
- 270ml coconut cream
- 270ml coconut broth
- 270 ml chicken stock
- 1tsp fish sauce
- 1 packet rice noodles
- soak rice noodles in boiling water until soft.
- in medium saucepan heat tomyum paste until aromas are released.
- add lemongrass, lemon myrtle/kaffir, coconut milk and chicken stock then bring to simmer.
- simmer until broth slightly thickens.
- strain broth and return to saucepan with meatballs and the coconut cream and fish sauce and bring back to simmer.
- once simmering continue for another five minutes or until meatballs are cooked through.
- drain rice noodles.
- place small pile of rice noodle in bowls, then spoon out meatballs and pour in enough broth to cover rice noodles. Garnish with mint, coriander, and finely slice lemon myrtle/kaffir lime leaves