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Coconut & fish ball soup 

When the chilly season arrives, there’s nothing more comforting than tucking into a hearty bowl of piping hot deliciousness.

Coconut & fish ball soup 

Serves 4 

Pan-fry fish balls until golden for a crispier version.  


For the fish balls  

500g white fish fillets, skinned and cubed 
2 lemons, zested 
Handful fresh coriander, chopped, + extra for broth 
2 tsp chilli flakes 
½ cup breadcrumbs 
Salt and milled pepper  

2 Tbsp sesame oil 
4-5 shallots or baby onions, sliced 
2 stalks lemongrass, bruised 
3 cloves garlic, sliced 
3cm piece fresh ginger, sliced 
2-3 dried lime leaves 
½ batch (1L) basic vegetable broth 
2-3 nori sheets (optional) 
1 can (410g) coconut milk 
4 baby pak choi, halved and blanched Lime wedges, for serving 
500g cooked egg noodles, for serving 


  1. In a blender, blitz together fish, lemon zest, coriander, chilli flakes and breadcrumbs. Fold through spring onions and season. 
  2. Shape tablespoons of the mixture into golf sized balls. Set aside. 
  3. Heat oil in a large pot. Fry shallots or onions, lemongrass, garlic, ginger and lime leaves for about 3-5 minutes. 
  4. Pour in broth, add nori sheets, if using, and bring to a boil. 
  5. Add coconut milk and remaining coriander and lower heat to a gentle simmer. Cover partially with a lid and simmer for 15-20 minutes. 
  6. Add fish balls to the pot, cover with a lid and poach for about 10-12 minutes or until cooked through. 
  7. Adjust seasoning and add a squeeze of lime (or lemon) as needed. 
  8. Divide noodles into bowls and top with pak choi. Ladle soup into each bowl and serve with lime wedges.


Recipe & Styling: Chad January
Photographs: Zhann Solomons 

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