Porkball and Noodles in a Thai Green Broth

I love Thai takeaway, I miss Thai takeaway! We no longer live near one but also I can’t afford to eat out as often as I would like. I came across a recipe for this porkball broth in a Asda free magazine but it took quite a while to prepare from scratch so this is my version of it that still tastes just as good and for around 80p per serving.

Thai green curry paste is a bit too strong for little ones so I take a portion for them out before adding the paste. But if you aren’t cooking for children, follow the instructions.

Serves 4

Ingredients: 

8 pork sausages, skin taken off

1tbsp coriander 

5 spring onions, trimmed and chopped 

2tbsp Green Thai curry paste 

800ml chicken stock made with 1 stock cube 

Juice of half a lime 

1 tsp sugar

2x65g pack noodles (any will do)

1 green pepper, deseeded and finely chopped

  1. Preheat oven to 180C.
  2. Mix the sausage meat and coriander in a bowl with your hands, wet your hands first. Shape into 2cm balls. 
  3. Place pork balls on a baking tray. Cook for 15-20 minutes, turning every now and then to ensure they don’t burn. 
  4. Put the spring onions, peppers and curry paste in a large pan and cook, stirring for 2 minutes. 
  5. Add the stock. Bring to the boil, add the porkballs, simmer for 10 minutes. 
  6. Add lime juice, sugar and noodles. Simmer for 5 minutes.  

Top tips:

If you don’t fancy taking the skin off of sausages then you can always use sausage meat or pork mince.

The original recipe uses mangetout but I’m not a great fan so that’s why I use a pepper. 

Before cutting your lime, roll it firmly on the work surface. This helps release the juice more easily. 

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6 thoughts on “Porkball and Noodles in a Thai Green Broth”

  1. Oooh this looks very interesting – I am veggie but I do love a broth and I know my other half would wolf this down

    Laura x

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