Asian spiced broth with pork balls & cabbage
1
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
This tempting bowl of pork meatballs and vegetables in a fragrant broth is topped with a boiled egg.
Ingredients
Extra lean pork mince (5% fat), raw
400 g
Garlic
3 clove(s), finely chopped
Root Ginger
1½ inch slice(s)
Chilli flakes
1 pinch
Ground Cumin
¼ teaspoon(s), level
Olive Oil
1 teaspoon(s)
Egg, whole, raw
4 medium, raw
Calorie controlled cooking spray
4 spray(s)
Lemon grass stems
1 individual, outer layer removed and the rest chopped
Chilli, green or red
2 individual, deseeded and finely chopped, plus extra to garnish
Chicken stock cube(s)
1 cube(s), made with 1.2 litres hot water
Star Anise
1 individual
Mushrooms
250 g, mixed mushrooms, thickly sliced
Cabbage
150 g, shredded
Broccoli, raw
150 g, cut into florets
Soy Sauce
2 tablespoon(s)
Thai Fish Sauce
1½ teaspoon(s)
Hot Pepper Sauce (Tabasco)
2 teaspoon(s)
Lime Juice, Fresh
2 tablespoon(s), juice of 1 lime
Spring Onions
3 medium, sliced
Instructions
1
Mix the pork mince with half the garlic and ginger, all of the peppercorns, chilli flakes and cumin. Form the mixture into 16 balls.
2
Heat the oil in a large, deep nonstick frying pan and cook the balls, in batches, for 5-10 minutes until just golden. Using a slotted spoon, transfer the cooked meatballs to a plate lined with kitchen paper and set aside.
3
Bring a pan of water to the boil over a medium-high heat, then reduce to a simmer, carefully add the eggs using a slotted spoon and cook for 8-10 minutes. Drain, fill the pan with cold water and set aside for a few minutes to allow the eggs to cool, then peel and cut in half.
4
Mist the frying pan with cooking spray and set over a medium heat. Cook the remaining garlic and ginger, the lemongrass and chillies for 2 minutes. Stir in the stock and star anise, bring to the boil, then reduce to a simmer.
5
Add the mushrooms, cabbage and broccoli, then return the meatballs to the pan. Cook for 5 minutes, then stir in the soy, fish and hot pepper sauces and the lime juice. Serve the soup topped with the eggs, spring onions and extra chilli flakes.
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