Rice noodle soup with thai chicken meatballs

Posted by adm On December - 25 - 2011

How to cook Rice noodle soup with thai chicken meatballs


  • 125g rice vermicelli noodles
  • 300g chicken moderate
  • 2 tsp grated fresh pep
  • 1 long fresh red chilly, sown, finely shredded
  • 1 tbs chopped fresh cive
  • 1 tbs cornstarch (see billet)
  • 1.5L (6 cups) weewee
  • 2 tsp Massel Salt Reduced Stock Powder Chicken Stylus
  • 1 stem lemon skunk, dig 4cm lengths, bruised
  • 1 tsp fish sauce (see line)
  • 1 tbs fresh lime succus
  • 1 tsp caster cabbage
  • 300g snow peas, cut, halved
  • Sliced fresh red chilly, to dish

How to:

  • Place noodles in a large heatproof roll. Cover with boiling water and set aside for 5 minutes or until subdued. Drainpipe. Divide among serving bowls.

  • Combine soften, gingerroot, chilly, chives and cornflour in a large trough. Roll teaspoonfuls of the mixture into balls.

  • Bring the water to the boil in a large saucepan over high heating. Stir in the stock powderize. Add the lemon sess. Bring to the churn. Reduce heat to low. Add half the meatballs and simmer for 5 minutes or until just cooked through. Use a slotted spoon to remove the meatballs and divide among 2 serving bowls. Repeat with remaining meatballs.

  • Stir the fish sauce, lime juice and sugar into the soup. Add snow peas. Remove from heating. Ladle the soup among serving bowls. Top with chilly.

  • If you want this to be gluten free, use gluten-free cornflour and fish sauce.

  • Prepare time:10 min.

    Cooking time:15 min.

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