place garlic, chilli, ginger, coriander, lemongrass, shallots and turmeric into the bowl of a food processor. process to form a thick, coarse paste. transfer to a bowl.
place fillets into the same food processor bowl. add 2 tbsp of paste. process until fish is minced well and combined with paste. take tablespoonfuls of mixture and roll into balls. set aside.
heat oil in a large saucepan over medium heat. add remaining paste; cook 2 minutes or until fragrant. add stock, CARNATION light & creamy coconut flavoured cooking milk and MAGGI authentic thai fish sauce. bring to the boil; add fish balls; cook 5 minutes; add noodles and peas, cook a further 5 minutes or until noodles are heated through.
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