Tom kha soup with fish balls

Let the cod thaw.

Halve the lime and squeeze the fruit. Cut the spring onion into rings.

Cut the fish into pieces and put in the food processor.

Add the red curry paste, cornstarch, coriander, half of the chopped spring onion, the fish sauce and half of the lime juice.

Turn to a smooth mixture. Spoon into a bowl and stir well once. Make 5 balls per person with moist hands.

Prepare the rice noodles according to the instructions on the package.

Heat the oil in a soup pan and fry the Kha herb paste for 2 minutes on low heat.

Add the coconut milk and the water and bring to the boil. Then add the fish balls, Thai wok vegetables and the snow peas.

Hold for 6 minutes against the boil until the fish balls are tender. Season with the rest of the lime juice.

Divide the rice noodles over large bowls and spoon the soup. Cut the rest of the coriander roughly. Sprinkle the spring onion and coriander over the soup.