4
Easy
15 minutes
25 minutes
Pour the coconut milk into a saucepan, along with the stock. Add the garlic, ginger, brown sugar and salt.
Add ½ cup coriander and the lemon or lime juice to a blender and blend to form a coarse purée.
Scoop the purée into the coconut mixture and bring to a simmer.
Gently roll the pork mince into bite-sized balls and add to the simmering broth. Poach for 15 minutes, or until cooked through but still juicy.
Ladle into small bowls and serve with fresh basil, mint and coriander, and a squeeze of lime to finish.
Cook’s note: Add a tablespoon of Thai paste to this dish for extra zing. Or to bulk it up, place a spoonful of cooked ramen or rice noodles into the bottom of each bowl before ladling over the broth.
