Coriander (Cilantro) Fish Ball Noodle Soup

• 6 cups chicken stock
• 3 cm piece fresh ginger, peeled, sliced
• 2 whole star anise
• 2 tablespoons soy sauce
• 2 teaspoons brown sugar
• 750 g boneless white fish fillets, skin removed, roughly chopped
• 12 cup fresh coriander leaves, chopped
• 1 teaspoon finely grated lime rind
• 1 garlic clove, crushed
• 250 g dried rice-stick noodles (pad Thai)
• 100 g snow peas, trimmed, finely sliced
• fresh coriander leaves, to serve

1. Place stock, ginger, star anise, soy sauce and sugar in a saucepan.
2. Bring to the boil over high heat.
3. Reduce heat to low.
4. Simmer, covered, for 15 minutes or until slightly reduced.
5. Meanwhile, place fish, coriander, lime rind, and garlic in a food processor.
6. Season with salt and pepper.
7. Process until combined.
8. Roll heaped tablespoons of mixture into balls.
9. Place noodles in a heatproof bowl.
10. Cover with boiling water.
11. Stand for 5 to 7 minutes or until tender.
12. Using a fork, separate noodles.
13. Drain.
14. Strain stock mixture into a bowl.
15. Return to pan over medium heat.
16. Add fish balls to stock mixture.
17. Cook, stirring, for 8 to 10 minutes or until cooked through.
18. Add snow peas.
19. Cook for 1 minute or until tender.
20. Divide noodles between bowls.
21. Ladle soup, snow peas and fish balls over noodles.
22. Top with coriander.
23. Serve.

chicken stock, fresh ginger, star anise, soy sauce, brown sugar, boneless white fish, fresh coriander leaves, lime rind, garlic, noodles, snow peas, fresh coriander leaves

Taken from www.food.com/recipe/coriander-cilantro-fish-ball-noodle-soup-438453 (may not work)