Thai Red Curry Pork Meatball Noodle Soup

Prep:

1. -pop a pan of water on to boil
2. -rinse, trim and cut bok choy into 5 cm lengths
3. -wash and chop spring onion, separating white and green parts
4. -peel and thinly slice half of the onion, and finely chop the other half for the mince

Method:

1. Boil the noodles for 6-8 minutes until they are cooked but firm. Drain, then rinse under cold water. Drain again and set aside.
2. In a mixing bowl, combine pork mince, half of the red curry paste, finely chopped green parts of spring onion, finely chopped onion, salt, and pepper. Mix until well combined. Form the mixture into small meatballs, about 2.5 centimeters in diameter.
3. In the same pot, add the remaining half of the red curry paste and cook for 1-2 minutes, stirring constantly. Pour in water and stock powder, stirring to dissolve the stock powder. Add coconut milk and stir well.
4. Bring the soup to a simmer over medium heat. Add bok choy to the soup and let it simmer for about 3 minutes until the bok choy is tender.
5. Add cooked meatballs to the soup and let them simmer for another 2-3 minutes to heat through. Season the soup with soy sauce (or fish sauce), salt, and pepper to taste.
6. Divide cooked rice noodles into bowls. Ladle the soup over the noodles, ensuring each bowl has meatballs, bok choy, and onion slices. Garnish with thinly sliced spring onions.