Firstly, pick as many of the leaves off the coriander plant as you can, put in a bowl and set to one side. Cut off all the stems from the plant (and as much of the root as you can without adding loads of soil!) Place them into a pestle and mortar and grind down into a paste. You may need to chop it a little after to stop some slightly stringy bits from clumping together.
Next, finely chop the garlic and put this and the coriander paste (or root) onto the pork mince. Chop together to distribute the ingredients well.
Roll into small balls.
Cut the tofu into cubes and slice the pak choi into pieces. You may also need to soak your glass noodles in a bowl of cold water for a short while depending on the noodles
Next, grab yourself a wok or a large saucepan and set over a medium/high heat. Add the stock and bring to the boil
Add in the meatballs then boil for about 2 minutes
Next, add in the tofu and the pak choi and simmer for a further 2 minutes.
Add in the glass noodles followed by the light soy sauce and a generous amount of pepper. (White pepper if you have it.) Simmer for another minute or 2 until the noodles are soft. It shouldn’t take long.
Turn off the heat and serve in bowls – top with some spring onions and coriander.
And it’s as easy as that! I love how fast Thai cooking is. For me, this makes it the perfect mid-week meal. No one wants to be on their feet for hours after a day at work! If you’re reasonably confident in the kitchen then prep should only take you about 10-15 minutes and the cooking takes less than 10 minutes. That’s a healthy delicious meal in less than half an hour. Perfect!
I hope you enjoyed reading this week’s post guys n gals.