Thaise curry-noedelsoep

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200 gr half-om-halfgehakt
2 eetlepels fijngesneden koriander
1 fijngesneden citroenblad (djeroek poeroet)
1 gesnipperde rode chilipeper
2 eetlepels Thaise vissaus (Nam Pla)
4 teentjes knoflook, waarvan 1 fijngesneden en 3 in
reepjes
2 theelepels rijstebloem
50 gr laksa (bihoen of glasnoedels)
100 gr spitskool of paksoi in reepjes
1 fijngesneden lente-uitje
1 eetlepel fijngesneden koriander
1 liter kippenbouillon (van tablet)

Meng het gehakt met 1 eetlepel koriander, het citroenblad, de
rijstebloem, de chilipeper, de vissaus en de fijngesneden
knoflook en draai er balletjes van.
Breng de bouillon aan de kook, voeg de gehaktballetjes toe en
laat ze op matig vuur ± 10 garen.
Doe de kool en de lente-ui bij de soep en kook die in 3
minuten beetgaar.
Bak de reepjes knoflook in 1 eetlepel olie in ± 3
minuten lichtbruin.
Breek of knip de laksa in kleinere stukken, overgiet ze in een
schaal met heet water, laat ze volgens de aanwijzingen op de
verpakking weken en verdeel de noedels over de soepkommen.
Schenk de hete soep erover en bestrooi met de geroosterde
knoflook en koriander.