Lemongrass & Ginger Meatball Laksa
★★★★★ Rating

Lemongrass & Ginger Meatball Laksa

Warm up your dinner with this fragrant Meatball Laksa. A quick way to enjoy juicy beef meatballs and egg noodles in a creamy lemongrass broth with a zesty ginger kick.
Dominique Woolf Dominique Woolf
FEEDS:
2
TAKES:
30

INGREDIENTS

For the meatballs

  • 250g beef mince
  • 1 egg
  • 1 tbsp Woolf’s Kitchen Lemongrass & Ginger Spice Paste
  • 1 tbsp oil

For the broth

  • ½ tbsp oil
  • 4 tbsp Woolf’s Kitchen Lemongrass & Ginger Spice Paste
  • 200ml coconut milk
  • 400ml chicken or vegetable stock
  • 2 portions egg noodles 
  • 1 tsp fish sauce or soy sauce, to taste
  • 2 baby pak choi (or 150g green veg eg tenderstem broccoli)

SHOP THE RECIPE

LEMONGRASS + GINGER SPICE PASTE
LEMONGRASS + GINGER SPICE PASTE
£5.00
CHILLI CRUNCH
CHILLI CRUNCH
£5.49

DIRECTIONS

  1. Mix beef mince, egg and 1 tbsp Lemongrass & Ginger Paste in a bowl. Shape into small meatballs (about 8–10).
  2. Heat the oil to a large frying pan or wok (a pan that will hold the liquid for the laksa). Fry the meatballs for 5–6 minutes until golden all over. Remove from the pan and set aside.
  3. Add 4 tbsp Lemongrass & Ginger Paste and stir-fry for 30 seconds until fragrant.
  4. Pour in the coconut milk and stock. Stir to combine then add the meatballs back in. Simmer gently for 5 minutes, until the meatballs are cooked through.
  5. Add the pak choi or green veg directly into the simmering broth for the last 2 minutes (so they stay bright).
  6. Meanwhile, cook the noodles separately according to pack instructions.
  7. Divide the noodles between bowls. Ladle over the broth and meatballs.

Top with Chilli Crunch, coriander, and a squeeze of lime

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