Well we are back from London to the cold cold North! I always thought it was a myth that the North was colder than the South of England… turns out it’s not! Winter is officially here and I have to say I’m quite enjoying it so far – lovely crisp, cold mornings have made my walk to work rather nice!
I’ve never really liked London previously! I always found it much too busy and unfriendly, people rushing around looking irritated, refusing to make eye contact except to tut at you for having the audacity to walk near them! But this time round it has changed my mind…
We were staying in Camden which I love – it has a proper town feel about it, all be it a town with a rather large proportion of pubs and tattoo parlours! No tattoos for me but we did sample a fair few of the pubs! We were in London for the warped tour – which for anyone who doesn’t know is a two day festival celebrating all that is rock! 🙂
The main thing the warped tour has achieved is to highlight the fact that I am no longer 18… or 22…or even 25, who knew! To use the words of Yellowcard ‘You don’t grown up, you just grow old’ which is definitely true. 18 I may feel, but my feet say otherwise. After three bands frankly I was ready for a little lie down and a sleep! But I like to think I made up for it the next night and bounced around for the duration with the best of them. Hell, I could almost have passed for 25 again!
One thing we have done a lot of this last week is eat a lot of rich food at some amazing restaurants. Delicious as it was we are well and truly ready for a detox week – enter Thai broth. I love this broth! It’s light and spicy but filling enough to be a meal in it’s self. It’s packed full of bite sized mouthfuls of lightly spiced turkey meatballs. fresh pak choi and topped with as much chilli and coriander as you can handle.
Feel free to substitute the pak choi for kale or even cabbage if you struggle to get it, the main thing is the freshness of some greens. Also I used *mixed bamboo shoots and water chestnuts – feel free to use only one or the other depending on what you have easy access to. I tend to syphon some out of a Chinese veg stir fry pack as you don’t need much – then you can have stir fry the next day 🙂 If you end up buying a can feel free to chuck any left over bits in the broth it’s self, it all adds flavour.
I would love to accredit the original recipe to someone but it’s been in my collection so long I have no idea where it came from originally! Plus I think I’ve changed it so much it probably no longer bears much resemblance.
Thai Noodle Broth with Turkey Meatballs: (Serves 2)
175g Turkey Mince
30 Mixed bamboo shoots and water chestnuts*- finely chopped
1 tsp Ginger Paste
1/2 Long Chilli – Finely Chopped
1 Tbsp Coriander – Finely Chopped
1 Tbsp Corn flour
1 Tbsp Soy Sauce
400ml Chicken Stock
175ml Coconut Milk
1 1/2 tsp Ginger Paste
1 Lemongrass – Split in half
1/2 Tbsp Soy Sauce
1/2 Tbsp Lime Juice
2 Pak Choi – Leaves Chopped
2 Nests Fine Egg Noodles
Fresh Chopped Chilli and Coriander to Serve
To make the meatballs put all the ingredients in a large bowl and bring them together with your hands to combine well. Roll loosely into small bite sized balls and set aside until needed.
Put the stock, coconut milk, ginger and lemongrass in a large saucepan and bring to a boil, stirring to incorporate everything well. Reduce the heat to a simmer and gently add the meatballs – shake the pan a little to settle them into the stock. Simmer for five minutes.
Meanwhile cook the egg noodles according to the pack instructions, drain and set aside.
When the meatballs have cooked through add the soy sauce, lime juice and sugar and taste to check the balance of flavours. It should be a nice mix of salty, sour and creamy – adjust the lime juice or soy sauce if needed and remove and discard the lemongrass.
Add the pak choi and simmer for about 2 minutes until just wilted. Stir in the noodles and ladle into bowls – top with plenty of fresh chilli and coriander and dig in!