Finely chop the shallots, garlic and coriander.
Combine the meat with all the other ingredients up to and including the soy sauce, knead well by hand until the ingredients form a compact mass that no longer sticks to your hands.
With wet hands, shape into 20 walnut-sized balls. Place the meatballs on a tray lined with baking paper. Bake for approx. 15 mins. in the centre of an oven preheated to 160°C.
Noodles and vegetables
Prepare the rice noodles according to the packet instructions. Cut the carrots into thin strips and the spring onions into rings.
Place the spring onions and carrots in a bowl, add the noodles while still warm.
Crush the lemongrass and Kaffir lime leaves. In a pan, mix the coconut milk with all the other ingredients up to and including the salt, bring to the boil. Simmer over a low heat for approx. 5 mins. Remove the lemongrass and Kaffir lime leaves.
Finely chop the Thai basil. Add the vegetable noodles and Thai basil and serve with the hot meatballs.