Thai meatball noodle soup

1 Aug

Thai meatball noodle soup

Meatballs are always a safe bet with my girls – as are noodles – and we all enjoy Asian flavours, which makes this Thai meatball noodle soup is a no-brainer.

I’ve been making versions of this soup for years, and don’t follow a recipe as such. I just add the elements of a Thai broth – lemon grass, lime leaves, fish sauce and so on –  then adjust the balance of flavours until I hit on something that will suit our four palates. The amount of chilli in the broth is slowly increasing, but I still keep some back to give the grown-up portions an extra kick.

Thai meatball noodle soup
(serves 4)

For the meatballs:

  • 5oog ground pork (or turkey)
  • 1/4 cup dried breadcrumbs
  • 1 egg
  • a thumb of ginger, peeled and grated
  • 2 garlic cloves, crushed
  • 1 tsp soy sauce
  • salt and pepper

For the broth:

  • 500ml vegetable or chicken stock
  • 1 stalk lemongrass, outer leaves removed and crushed with the side of a knife
  • 1 red chilli, seeded and chopped (plus extra to serve)
  • 3 or 4 dried kaffir lime leaves
  • a couple of slices of fresh ginger
  • 1 Tb fish sauce
  • 1 tsp turmeric
  • 1 tsp brown sugar
  • 1 tin coconut milk
  • 4 nests medium Chinese egg noodles
  • 1 lime, juiced
  • 1 cup mint leaves, chopped, to serve
  • 1 cup fresh coriander, chopped, to serve
  1. Start by making the meatballs. Mix together the ground pork, breadcrumbs, egg, ginger, garlic, soy sauce, salt and pepper with your hands until well combined. Form into walnut-sized balls and refrigerate until needed.
  2. In a large saucepan over medium heat, bring the stock, lemongrass, chilli, lime leaves, ginger, fish sauce, turmeric and brown sugar to a boil. Lower the heat and simmer for five minutes, then add the coconut milk.
  3. When the broth is simmering again, drop in the meatballs. Partially cover and simmer for about ten minutes or until the meatballs are cooked through. Remove from the heat and stir in the lime juice.
  4. In another saucepan, cook the noodles according to packet directions. Drain the noodles and divide between four bowls. Top generously with mint and coriander, then ladle the meatballs and broth over the top.

One Response to “Thai meatball noodle soup”

  1. creativeshare August 1, 2016 at 8:43 am #

    So glad I found you to follow… your dishes are exquisite and always have a fresh feel to them that makes my mouth water.

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