Sam's Fragrant Beef Meatball Noodle Soup

Pop the meatballs onto a large baking tray.

When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

Meanwhile, halve, peel and thinly slice the shallot.

Pour enough oil into a large saucepan to cover the bottom, then pop it on medium-high heat. TIP: Check if the oil is hot enough by adding one shallot slice - if it sizzles, it’s ready.

Add the shallot and fry until golden and crispy, 3-5 mins. Turn once or twice, then remove with a slotted spoon and transfer to some kitchen paper to absorb any excess oil.

Meanwhile, trim the pak choi, then separate the leaves. Cut the lime into wedges.

Once your pan of water is boiling, add the noodles and pak choi. Cook until tender, 4 mins.

Once cooked, drain in a sieve and run under cold water to stop the noodles sticking together.

Wipe out the (now empty) saucepan and return to medium-high heat. Pour in the boiling water (see pantry for amount) from your kettle.

Stir in the chicken broth paste, ginger, garlic & lemongrass puree, soy sauce and sambal. Bring to the boil, then remove from the heat. 

Add a good squeeze of lime juice. Taste and season with salt, pepper and more lime juice if needed.