Serves: 4
Another simple, successful, David Herbert weekday number… healthy too.

Keep the calories for the weekend.

Ingredients

• 500gm chicken mince
• 2 kaffir lime leaves, shredded
• 1 tsp grated fresh ginger
• 1 small chilli chopped
• 1 lemongrass stalk, tough outer leaves discarded, soft inner core finely chopped
• 2 tsp cornflour
• Vegetable oil

For the broth

• 1.5 ltr chicken stock
• 2 tbsp Thai fish sauce
• 2 star anise
• 1 tsp grated fresh ginger
• 100gm thin egg or rice noodles
• 4 spring onions, thinly sliced
• 1 tbsp chopped Thai basil
• Soy sauce to taste

To garnish

• 1 small red chilli, sliced
• Coriander and mint leaves
• Lime wedges

Method

1. For the broth: bring the stock to the boil and add the fish sauce, star anise and ginger and gently simmer for 10 minutes.
2. Meanwhile, combine the meatball ingredients; season and shape into walnut-sized balls.
3. Heat a little vegetable oil in a large frying pan over a medium heat and fry the meatballs for 5 minutes until golden brown. When they are almost cooked, add the noodles to the broth and cook for one minute and then add the spring onions, Thai basil, soy sauce and meatballs. Simmer for 2 – 3 minutes.
4. Garnish with chilli, herbs and lime wedges.