Tangy Meatball Soup


This is a hearty soup with a tangy sour flavour that is spicy at the same time. It is perfect for cooler weather.

Once the meatballs are made, the rest is easily assembled.


  • 110 g (4 oz) dried wide flat rice noodles
  • 225 g (8 oz) minced pork
  • ½ egg white
  • 2 tablespoons cold water
  • 3 tablespoons fish sauce or light soy sauce
  • 2 teaspoons finely chopped garlic
  • 2 tablespoons finely chopped fresh coriander
  • 2 tablespoons finely chopped spring onions
  • 2 teaspoons sugar
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1.2 litres (2 pints) homemade chicken stock or store-bought fresh stock
  • 3 fresh kaffir lime leaves or 2 teaspoons lime zest
  • 1 large fresh red Thai chilli, seeded and sliced
  • 2 tablespoons lime juice


Soak the rice noodles in warm water for 15 minutes. Drain well.

Mix the pork with the egg white and cold water by hand: the mixture should be light and fluffy. (A blender would make the mixture too dense.) Then add 1 tablespoon of the fish sauce, the garlic, coriander, spring onions, sugar, salt and pepper, and mix thoroughly. Divide the mixture into 12 equal parts and roll each part into a ball.

Heat the stock in a casserole, add the lime leaves, 2 tablespoons of the fish sauce and the chilli. Turn the heat down to a simmer, add the meatballs and stir slowly. Gently simmer for about 5 minutes, then add the noodles and continue to cook for another 5 minutes. Now add the lime juice and give the soup several good stirs. Turn into a soup tureen and serve at once.