Kim and Suong's Mustard Leaf Soup

Prep time: 15 mins
Cook time: 1 hour
Serves: 6


500g mustard leaf, cut into 2cm-wide strips 

Coriander leaf, sliced red chilli, sliced spring onion and fried shallot, to garnish


1kg chicken bones and wings

1 onion, skin on, quartered

4 celery stalks, chopped

½ bunch green spring onions, white part only

1 bunch coriander roots and stalks, leaves reserved, to serve

1 tbs white sugar

1 tbs salt

Pork and Prawn Balls

250g pork mince

250g medium green prawns, peeled, deveined, flesh finely chopped

½ bunch coriander leaves, finely chopped

1 spring onion, finely chopped

50g rice vermicelli, soaked in warm water, finely chopped

1 tsp caster sugar

1 tsp fish sauce

1 tsp ground white pepper


1. To make broth, place all ingredients with 2L (4 cups) water in a stockpot and bring to the boil.

2. Reduce heat and simmer, skimming surface regularly, for 1 hour or until reduced by half. Strain through a fine sieve, discarding solids.

3. Return broth to a large saucepan over medium heat and bring to a simmer.

4. To make pork and prawn balls, combine all ingredients in a bowl. Massage for 5 minutes to bind together. Roll 2 tsp of mixture into balls.

5. Add balls to simmering broth and cook for 3-4 minutes. Stir in mustard leaf and remove from heat. 

6. Divide mixture among serving bowls. Garnish with spring onion, coriander, chilli and fried shallot to serve.