-
1
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.
-
2
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.
-
3
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.
-
4
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.
-
5
Divide noodles between bowls. Ladle soup, vegetables and fish balls over noodles. Top with coriander and serve with a lime wedge.
