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Raelee's recipes
Thai fish balls with noodle soup
Oriental soup with balls of fish, red pepper and curry paste.
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Ingredients
Directions
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Cook the noodles according to the instructions on the package.
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Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife.
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Cut one half of the pepper very finely and the other half cut into thin strips.
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Cut the fish into large pieces. Grind in the food processor until smooth.
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Add the chopped pepper, cornstarch, curry paste and the egg to the fish mixture and grind briefly until mixed.
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Peel the ginger and cut into slices. Bring 2 liters of water in a soup pot to the boil with the bouillon tablet.
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Add the ginger and teriyaki sauce to the stock. Cook gently on low heat for 5 minutes.
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In the meantime, cut the bok choy into thin strips.
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Make balls of the fish mixture with 2 moist teaspoons.
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Add the balls directly to the soup and simmer for 5 minutes.
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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.
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Nutrition
270Calories
Sodium0% DV2.925mg
Fat8% DV5g
Protein44% DV22g
Carbs11% DV33g
Fiber12% DV3g
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