Ingredients

• 200g/7oz chicken mince
• 1 lime leaf
• shredded
• 1 lemongrass stalk
• tough outer leaves discarded
• soft inner core finely chopped
• 1 heaped tsp cornflour
• 1 tbsp vegetable oil
• 1 litre/1¾ pints chicken stock
• 1 tbsp Thai fish sauce (nam pla)
• 2 star anise
• 2.5cm/1in piece fresh root ginger
• peeled and finely sliced
• 50g/2oz thin egg or rice noodles
• 4 spring onions
• thinly sliced
• 1 red chilli
• sliced
• plus extra to garnish
• 8 Thai basil leaves
• chopped
• toasted sesame oil
• to taste
• soy sauce
• to taste
• 1 small bunch fresh coriander
• chopped
• small handful mint leaves
• chopped
• 1 lime
• juice only

Directions

• For the meatballs
• mix all of the meatball ingredients
• apart from the oil
• together in a large bowl then shape the mixture into small walnut-sized balls. Heat the oil in a large frying pan over a medium heat and fry the meatballs for 4-5 minutes
• turning regularly
• or until golden-brown all over.
• For the broth
• bring the stock to the boil in a wok or large saucepan
• then add the fish sauce
• star anise and ginger and turn the heat down to a simmer. Add the noodles and cook for one minute
• then stir in the spring onions
• chilli and the browned chicken meatballs. Simmer for 2-3 minutes
• or until the meatballs are completely cooked through.
• Stir in the Thai basil and add sesame oil and soy sauce
• to taste.
• To serve
• transfer the noodles to two warm serving bowls using tongs. Place the meatballs on top and pour over the broth. Garnish with the chopped coriander and mint
• the chilli slices and a squeeze of lime.