Credit: West Australian Chef, Rohan Park from Fervor
Meatball Ingredients
- 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
Method
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 Ingredients (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
Method
Combine all ingredients in mortar and pestle or food processor and blitz/beat into a paste.
Can freeze for 3-4 weeks.
Broth Ingredients
- 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
Method
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.
