Servings: 4 · Prep Time: 10 mins · Cooking Time: 20 mins
Total Time: 30 mins
Salads & Starters | Soups | Keto | Fibre
This dish is inspired by street food I discovered on a back street off Silom road in Bangkok, Thailand. It works great with either our green or red curry paste (find both of the recipes under sauces). Obviously as all of our recipes are low in carbohydrates, we don't use regular noodles but either spiralised courgettes or konjac Noodles. this is a truly delicious dish and if you are having a dinner party, it is one most of your friends will have never tried before.
- Pork (400 to 500g (minced))
- Curry Paste (2 or 3 tbsp)
- Shallots (5 diced)
- Garlic (3 finely diced)
- Ginger (2 tbsp finely diced)
- Corriander (Handful)
- Konjac Noodles (200g)
- Coconut Oil (drizzle)
- Vegetable Stock (300 to 500ml)
- Salt & Pepper (to taste)
- MSG (to taste)
Put the pork, most of the finely diced shallots, ginger, garlic, curry paste and half of the coriander into a bowl and mix by hand. Then shape into small 2cm balls.
Cook the balls in a saucepan in coconut oil. Once they start to brown, add the vegetable stock. At this point if you want it to taste more Thai, you can add a few teaspoons of the curry paste into the soup. Add the chopped spring onions and any of the garlic, ginger and shallots you held back into the soup along with the noodles and cook for a further four minutes. As you serve, garnish with the remaining coriander.