Beef Meatball Noodle Soup

Heat oil in a large saucepan over medium-high heat. Add meatballs and cook, turning occasionally, for 7–8 minutes or until brown all over. Remove from pan and set aside. While the meatballs are browning, continue with step 2.

Peel and crush garlic. Thickly slice ginger. Cut spring onions into 3cm lengths, keeping white and green parts separate. Thinly slice bok choy and celery.

Add garlic, ginger, white spring onion and a pinch of salt to the pan the meatballs were in and cook, stirring, for 30 seconds or until fragrant.

Add 1 litre (4 cups) water to pan and crumble in stock cube. Return meatballs to pan with fish sauce and bring to a simmer. Cook, stirring to ensure stock cube has dissolved, for 6–8 minutes or until broth is fragrant and meatballs are cooked through. Season with salt and pepper to taste.

Remove ginger from broth and discard. Add noodles, bok choy, celery and green spring onion to pan and cook for 2 minutes or until noodles are warmed through and bok choy has wilted.

Pick Thai basil leaves from their stems. Cut lime into wedges. Divide soup, meatballs and noodles between bowls and top with Thai basil leaves. Serve with lime wedges.