Chicken & Lemongrass Meatballs with Curried Coconut Noodles

For the meatballs, trim and roughly chop the lemongrass stalk. Add the lemongrass to a blender along with the chicken thighs, soy sauce, fish sauce, garlic, ginger, coriander and ⅓ of the vegetable oil. Blitz until combined. Roll or spoon the mixture into walnut-sized balls.

Heat half of the remaining vegetable oil in a wide pan set over a medium heat. Fry the chicken balls for 2-3 mins until nicely coloured but not yet fully cooked through. Add the sugar and stir well to coat, then cook for about 30 seconds until the sugar caramelises. Remove to a plate and wipe out the pan.

For the curried coconut broth, chop the garlic and finely grate the ginger. Heat the vegetable oil in the same pan you used to cook the meatballs, set over a medium heat. Add the garlic and ginger and cook for about 30 seconds until aromatic. Add the curry paste and cook for another 30 seconds, giving the saucepan a good stir.

Add the coconut milk and water and bring to the boil. Thinly slice the lime leaves, discarding the central rib, and add them to the pan.

Add the chicken balls to the sauce and bring it to the boil, then lower the heat and gently simmer uncovered for about 10-15 mins until the chicken balls are cooked through. Add remaining fish sauce and soy sauce according to taste.

Meanwhile, cook the noodles following the instructions on the pack.

Divide the noodles between four bowls. Top each serving of noodles with some chicken balls and coconut sauce, then top with extra sliced chilli and the remaining coriander, along with plenty of crispy onions and a wedge of lime.