Thai fish balls with noodle soup

Name: thai fish balls with noodle soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 125 g Chinese noodles; 1 Red pepper; 300 g pangasius fillet; 2 el cornstarch; 4 tl yellow curry paste; 1 medium sized egg; 5 cm fresh ginger; 2 liter tap water; 1 beef broth tablet; 4 el Japanese teriyaki sauce; 1 pak choi

Oriental soup with balls of fish, red pepper and curry paste.

Ingredients

Kitchen Stuff

1 food processor

Directions

Cook the noodles according to the instructions on the package.
Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife.
Cut one half of the pepper very finely and the other half cut into thin strips.
Cut the fish into large pieces. Grind in the food processor until smooth.
Add the chopped pepper, cornstarch, curry paste and the egg to the fish mixture and grind briefly until mixed.
Peel the ginger and cut into slices. Bring 2 liters of water in a soup pot to the boil with the bouillon tablet.
Add the ginger and teriyaki sauce to the stock. Cook gently on low heat for 5 minutes.
In the meantime, cut the bok choy into thin strips.
Make balls of the fish mixture with 2 moist teaspoons.
Add the balls directly to the soup and simmer for 5 minutes.
Put the noodles and bok choy in 4 bowls and pour the stock with fish balls over it. Garnish with the strips of red pepper.