Coriander (Cilantro) Fish Ball Soup - cooking recipe

Ingredients

Broth
4 cups fat-free chicken stock
2 cm piece fresh ginger, peeled, sliced
2 whole star anise
4 teaspoons soy sauce
2 teaspoons brown sugar
1 green chili, divided
1 garlic clove
Balls
350 g boneless white fish fillets, skin removed, roughly chopped
1/2 cup fresh coriander leaves, chopped
1 teaspoon finely grated lime zest
1 garlic clove, crushed
salt and pepper
To Finish
200 g dried rice-stick noodles (pad Thai)
1 small head of broccoli, cut into small florets
50 g snow peas, trimmed
1 bunch asparagus, woody ends removed, cut in half
fresh coriander leaves, to serve
lime wedge, to serve

Preparation

Place stock, ginger, star anise, soy sauce,sugar, garlic and half the green chilli in a saucepan. Bring to the boil over high heat. Reduce heat to low. Simmer, covered, for 15 minutes or until slightly reduced.
Meanwhile, place fish, coriander, lime rind, garlic in a food processor. Season with salt and pepper. Process until combined. Roll heaped tablespoons of mixture into balls.
Place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 to 7 minutes or until tender. Using a fork, separate noodles. Drain.
Strain stock mixture into a bowl. Return to pan over medium heat. Add fish balls to stock mixture. Cook, stirring, for 5 minutes, then add the broccoli florets through. Cook for two minutes, then add the asparagus, cook a minute more, then lastly dd snow peas. Cook for 1 minute or until tender.
Divide noodles between bowls. Ladle soup, vegetables and fish balls over noodles. Top with coriander and serve with a lime wedge.