Ingredients

Method

• 1x400 ml can reduced-fat coconut milk
• 1 cup chicken stock
• 2 cloves garlic, crushed
• 1x5 cm piece ginger, sliced thinly
• 2 t brown sugar
• 1/2 t salt
• 1 cup chopped coriander
• juice of 1 lemon or 2 limes
• 400 g pork mince
For serving
• Basil
• Mint
• Limes

Method

Ingredients

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.