sig/*ari* Thai chicken balls with noodle soup

• 250 grams minced chicken
• 2 tbsp red Thai curry paste
• 2 spring onion
• 1 tbsp chopped fresh coriander
• 900 ml good quality vegetable or chicken stock
• 2 stalks lemon grass crushed
• 3 clove garlic crushed
• 2 small chilies finely sliced
• 125 grams rice noodles or 2x150 grams straight to wok noodles
• 150 grams finely sliced shitake mushroom
• 1 red pepper deseeded and sliced
• 150 ml coconut milk
• 3 tbsp lime juice
• 1 tbsp Thai fish sauce
• 1 lime cut into wedges for serving
• 20 grams chopped fresh coriander

1. mix mince with springonion,Thai curry paste and coriander.Form 16 little balls,set aside
2. Heat stock in a deep pan and simmer stock,crush and bruise,lemongrass with rollingpin add to stock.Boil for 5 minutes ,add garlic and chilli then drop in the meatballs bring back to boil and cook for 5 minutes
3. add noodles ,mushrooms and pepper and continue to cook for about 10 minutes,or until the noodles and meatballs are cooked.Turn down heat to low add coconut milk,lime juice,coriander and fish sauce.Taste and season adding more chillies and fish sauce if needed.

chicken, red thai curry, spring onion, fresh coriander, garlic, chilies, rice noodles, shitake mushroom, red pepper, coconut milk, lime juice, fish sauce, lime, fresh coriander

Taken from cookpad.com/us/recipes/334109-sigari-thai-chicken-balls-with-noodle-soup (may not work)