Thai meatball soup

110g dried wide flat rice noodles
225g minced pork
½ egg white
2tbsp cold water
3tbsp fish sauce, or light soy sauce
2tsp finely chopped garlic
2tbsp finely chopped fresh coriander
2tbsp finely chopped spring onions
2tsp sugar
½ tsp
¼ tsp freshly ground black pepper
1.2 liters homemade chicken stock, or store bought fresh stock
3 fresh kaffir lime leaves or 2tsp lime zest
1 large fresh thai red chili, seeded and sliced
2 tbsp lime juice

Soak the rice noodles in warm water for 15 min. Drain well.
Mix the pork with the egg white and cold water by hand: the mixture should be light and fluffy. Then add 1tbsp 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 into a ball.
Heat the stock in a casserole, add the lime leaves, 2tbsp of fish sauce and the chili. Turn the heat down to a simmer, add the meatballs and stir slowely. Gently smmer for about 5 minutes, then add the noodles and continue to cook for another 5 min. Now add the lime juice and give the soup several good stirs. Serve at once.

This recipe came from Ken Hom.

I have a Thai Hamburger recipe that we all love, and the meatballs looked similar, so I thought I’d check this out. It was delicious. It was also really easy and fast to make. A lot of soups take a considerable amount of time, but this one can be thrown together at the last minute if you have everything you need.

The meatballs were very tasty, and the noodles worked really well with the overall dish. The only recommendation I would make is to have extra lime juice. It’s perfectly fine as it is, but we found that with a bunch more lime juice, it’s even better.