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Rice noodle soup with thai chicken meatballs
Rice noodle soup with thai chicken meatballs
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Flavorful and healthy Thai-inspired meal.
Ingredients:
  • 125g rice vermicelli noodles
  • 300g chicken mince
  • 2 tsp grated fresh ginger
  • 1 long fresh red chilli, seeded, finely chopped
  • 20.00 ml chopped fresh chives
  • 10.00 gm cornflour (see note)
  • 1.5L (6 cups) water
  • 2 tsp chicken style stock powder
  • 1 stem lemon grass, cut into 4cm lengths, bruised
  • 6.10 gm fish sauce (see note)
  • 21.00 gm fresh lime juice
  • 5.00 gm caster sugar
  • 300g snow peas, trimmed, halved
  • Sliced fresh red chilli, to serve
Instructions:
  • Place the noodles in a large heatproof bowl and cover them with boiling water. Let them sit for 5 minutes until they are soft, then drain them and divide among serving bowls.
  • Mix together minced meat, freshly grated ginger, diced chili peppers, chopped chives, and cornflour in a large bowl. Shape small teaspoonfuls of the mixture into balls.
  • - Bring a large saucepan of water to a vigorous boil, then stir in the stock powder and add the lemon grass. - Bring the mixture back to a boil, then lower the heat to simmer. - Add half of the meatballs and cook for 5 minutes until cooked through. Use a slotted spoon to transfer them to 2 serving bowls. - Cook the remaining meatballs in the same way and add to the serving bowls.
  • Gently mix fish sauce, lime juice, and sugar into the soup, then add snow peas. Take the soup off the heat and serve it in bowls. Finish with a sprinkle of chili on top.

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