Pork Family friendly

Lemongrass pork meatball soup with noodles, pumpkin and mushrooms

Name: Lemongrass pork meatball soup with noodles, pumpkin and mushrooms recipe
Yield: 4
Ingredients: 40.00 ml vegetable oil; 1 red onion, halved, thinly sliced; 2 garlic cloves, finely chopped; 1/2 bunch coriander with roots, washed; 60ml fish sauce; 100g tom yum paste; 2 lemongrass stalks, white part only, bruised with the back of a knife; 8 makrut lime leaves; 500g kent pumpkin, peeled, cut into 1.5cm wedges; 200g wide rice noodles; 120g shiitake mushrooms, sliced; Juice of 1 large lime, or to taste, plus lime cheeks to serve; Thai basil to serve; Mint sprigs, to serve; Fried shallots, to serve; 500g pork mince; 1 small red onion, finely chopped; 40.00 ml fish sauce; 40.00 ml finely grated lemongrass, white part only; 2 garlic cloves, crushed 1 bird’s-eye chilli, finely; 1 bird’s-eye chilli, finely chopped; 62.50 ml coarsely chopped coriander

Rate now

P86 Lemongrass pork meatball soup with noodles, pumpkin and mushrooms

Jump to recipe

by Emma Knowles

May 24, 2023

"Slippery rice noodles swimming in a fragrant broth, laden with lemongrass-scented meatballs – what’s not to love? Chunks of pumpkin and generous quantities of mushrooms round this out to be the ultimate meal in a bowl." – Emma Knowles.

2 tbs vegetable oil
1 red onion, halved, thinly sliced
2 garlic cloves, finely chopped
1/2 bunch coriander with roots, washed
1/4 cup (60ml) fish sauce, plus extra to taste
1/3 cup (100g) tom yum paste
2 lemongrass stalks, white part only, bruised with the back of a knife
8 makrut lime leaves
500g kent pumpkin, peeled, cut into 1.5cm wedges
200g wide rice noodles
120g shiitake mushrooms, sliced
Juice of 1 large lime, or to taste, plus lime cheeks to serve
Thai basil to serve
Mint sprigs, to serve
Fried shallots, to serve

Lemongrass pork meatballs

500g pork mince
1 small red onion, finely chopped
2 tbs fish sauce
2 tbs finely grated lemongrass, white part only
2 garlic cloves, crushed 1 bird’s-eye chilli, finely
1 bird’s-eye chilli, finely chopped
1/4 cup coarsely chopped coriander

Method

1.

To make the lemongrass pork meatballs, combine all ingredients in a large bowl, season to taste and mix well with your hands to combine. Roll heaped tbs of mixture into balls, place on a tray and refrigerate for 30 minutes.
2.

Heat oil in a large saucepan over medium-high heat. Add meatballs and cook, turning occasionally, for 3-4 minutes until browned all over. Transfer to a plate.
3.

Add onion and garlic to pan and cook, stirring occasionally, for 5 minutes or until tender. Meanwhile, finely chop coriander roots and stems (reserve leaves to serve), add to the pan, then add fish sauce and 2L water. Add tom yum paste and lemongrass, and stir to combine. Crush lime leaves in your hand to release the fragrance and add to pan. Add pumpkin, bring to a simmer, cover and cook for 8 minutes or until pumpkin starts to soften.
4.

Add noodles to the broth, pushing into the liquid to submerge, then add mushrooms and meatballs. Bring to a simmer and cook, uncovered, for 5 minutes or until noodles are al dente and meatballs are cooked through. Add lime juice, check the seasoning and adjust with more fish sauce or lime juice if desired.
5.

Divide soup among serving bowls, top with herbs and fried shallots, and serve with lime cheeks alongside.