Pork Meatballs in Thai Coconut Broth

Boil a kettle

Soak the rice noodles in cold water and set them aside to soften 

Peel and halve the red onion[s]

Slice half [1] onion, and grate the other half [1] 

Add the pork mince, panko breadcrumbs and grated onion to a large bowl and crumble in 1/2 [1] chicken stock cube

Knead thoroughly with clean hands for 2-3 min or until fully combined, then shape into 10 [20] meatballs

Heat a large, wide-based pan (preferably non-stick) with a matching lid with a drizzle of vegetable oil over a medium heat

Once hot, add the meatballs and sliced red onion and cook for 3 min, turning occasionally, until the meatballs are browned all over 

Meanwhile, remove the coconut cream from the sachet[s] and chop roughly

Dissolve the remaining chicken stock cube[s] and chopped coconut cream in 100ml [200ml] boiled water

Add the drained noodles to a pot and cover with plenty of boiled water and cook over a high heat for 4-7 min or until tender 

Once cooked, drain and run them under cold water

Once browned, transfer the meatballs to a plate, leaving the pan over a medium heat

Add the curry paste to the pan, cook for 1 min, then add the coconut stock, kafir lime leaves and 300ml [500ml] milk

Cook for 3 min further or until beginning to thicken

Meanwhile, cut the lime[s] in half

Once thickened, add the browned meatballs, tenderstem broccoli and soy sauce to the pan and cook, covered, for 3 min or until cooked through 

Meanwhile, cut the chilli[es] in half lengthways, de-seed (scrape the seeds out with a teaspoon) and chop finely 

Chop the basil finely including the stalks