Recipe | Turkey meatball pho

Turkey Meatballs, Pho, Soup, Bowl, Asian-Inspired
Turkey Meatballs, Pho, Soup, Bowl, Asian-Inspired
It’s been a while since I posted a recipe and now we’ve got the change in weather, how many of you are like me and long of cosying up on a cold night with a hearty bowl of food? Okay, so this may not be a proper pho and it certainly doesn’t compare to the unreal one I had in Barcelona (warning: super old blog post) a few years back, but this is definitely warming and a little bit special. I have always had a thing about noodle soups – they’re just so much more substantial than your typical tomato. You could even substitute the turkey mince for pork or beef. This recipe will stretch to four servings.

Ingredients
·         600ml chicken stock
·         1 star anise
·         1 lemongrass stick
·         2 finger-widths ginger, grated
·         500g turkey mince, shaped into meatballs (alternatively, a readymade pack will do)
·         1 packet tenderstem broccoli
·         2 heads pak choy, sliced
·         3 nests wholewheat noodles
·         1 tbs fish sauce
·         To garnish: 2 spring onions, chopped; 2 tsp chopped/dried coriander; 1 tsp chilli flakes (optional, or alter to your personal taste)

Method
·         In a large saucepan, heat the chicken stock. Once simmering, bash the lemongrass and add to the pan with the star anise, fish sauce and ginger
·         Bring the stock to the boil and add the meatballs. Cook for 3-4 minutes
·         Add the pak choy and broccoli, and cook for 3-4 minutes
·         Meanwhile, cook the noodles according to the packet’s instructions. Once cooked, drain and rinse
·         Add the noodles to the meatball broth and stir to combine. Checked the meatballs are cooked thoroughly before serving
·         Spoon into bowls and serve with the garnish, if using

Please let me know if you try this recipe – or any of my others. If you’re sharing on Instagram, use the hashtag #LoveLucyRecipe so I can take a look at your creations.
Love, Lucy xx 

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Love, Lucy xx

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