Tom Yum Soup

Another “leftover” classic in our home
Whenever I make pork dumplings or wontons, I double the meat recipe, and roll half the meat in small balls and freeze for soups.
Dinner in an instant !

INGREDIENTS
6 cups chicken stock (or vegetable stock if vegetarian) 
1 to 2 stalks fresh Lemongrass cut in small pieces; remove the first layer as it tends to be tough.
3 to 4 kaffir lime leaves (or 1/2 teaspoon grated lime zest)
3 to 4 cloves garlic (minced)
3 Tablespoons fish sauce

1 Tablespoon fresh lime juice
1 Fresh red Chilli chopped in half / seeds removed
1/2 Cup Fresh Cilantro
1 Teaspoon Brown Sugar
1 Tablespoon of Red Curry Paste
1/2 Can full-fat coconut milk.

For the Meatballs
250 Gr. Ground Pork
1 Garlic Clove minced
1 cm Ginger minced
2 Scallions finely minced
1 Tablespoon Fish Sauce
1 Tablespoon Sesame Oil
1 Tablespoon Soya Sauce

PREPARATION
Prepare the soup base by pouring 6 cups of chicken stock in a large pot and include all the other ingredients, except the coconut milk and cilantro.
Let this bouillon simmer for 1 1/2 hour, until all the ingredients have parted with their flavour.
Once the broth is ready, pour the meatballs in the bouillon and cook for about 10 minutes, until the meat is cooked through. Cook the meatballs at low-medium heat.

Pour in the coconut milk and cook at low heat for another 2 minutes. Add the fresh cilantro and/or scallions finely minced.


For the meatballs preparation – Simply put all the ingredients in a medium-size bowl and mix thoroughly, until you almost have a puree.

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