Pork-ball broth

Pork-ball broth

The noodles and meatballs make this spicy soup extra filling. Swap pork for beef mince if you prefer.

By , 21 September 2015
Pork-ball broth
  • Ready in: 30 mins
  • Serves: 4
  • Price: £1.42 per serving
Nutritional Info
Each 100g serving contains
  • Fat high
    17.9g
    26%
  • Saturates med
    4.5g
    23%
  • Sugars low
    4.1g
    5%
  • Salt med
    1.3g
    22%
  • Energy 1511KJ 361KCAL
    18%
of your reference intake.
Typical energy values per 100g: 1511kJ/361kcal.
Ingredients
  • 500g pack Butcher's Selection Reduced Fat Pork Mince
  • 2 tbsp fresh coriander, finely chopped
  • 2 tbsp sunflower oil
  • 5 spring onions, trimmed and chopped
  • 4 tbsp Chosen by you Green Thai Curry Paste
  • 800ml chicken stock, made with 1 stock cube
  • ½ lime, juice of
  • 1 tsp sugar
  • ½ x 250g pack Chosen by you Udon Noodles
  • 155g mangetout, sliced
Method
  • Mix the mince and coriander in a bowl with your (wet) hands. Shape into 2cm balls. Heat the oil in a large pan then brown the meatballs in batches. Remove from the pan with a slotted spoon and set aside.

  • Put the spring onions and curry paste in the pan and cook, stirring, for 2 minutes.

  • Add the stock. Bring to the boil, add the meatballs, then simmer for 10-12 minutes, until just cooked through.

  • Add the lime juice, sugar and noodles. Simmer for 5 minutes. Add the mangetout. Cook for another 4 minutes.