Tangy Meatball Soup

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

Preparation info

Serves
4

Difficulty
Easy

Appears in

Ken Hom Cooks Thai

By Ken Hom

Published 2001

About

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.

Ingredients

110 g (4 oz) dried wide flat rice noodles
225 g (8

Asia
Thailand
Spicy
South East Asia
Soup

Method

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,