Thai · Dinner
Rice Soup With Pork Meatballs (Dairy-Free)
A Thai rice soup with seasoned pork meatballs poached in pork stock with jasmine rice, finished with garlic oil, white pepper, scallion, and cilantro. Balanced with fish sauce and lime, it delivers a soft, warming bowl served as a light one-dish meal.
$4
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
478Calories
30.2gProtein
22.8gFat
39.1gCarbs
2.9gSugar
1.4gFiber
1780mgSodium
95mgChol
6.9gSat Fat
620mgPotassium
45mgCalcium
2.8mgIron
0.9mcgVitamin B12
10mgVitamin C
gluten-free
dairy-free
Instructions
1
Prep
Mix pork ground with half the garlic (minced), half fish sauce, half white pepper, and cornstarch; roll into 4-5 meatballs.
2
Saute
Heat vegetable oil in a small saucepan over medium heat, fry remaining garlic for 30 seconds until pale gold and fragrant.
3
Simmer
Pour pork stock into the saucepan, bring to a gentle simmer over medium heat for 3 minutes, then lower meatballs in one at a time and cook 6-8 minutes until they float and are firm and opaque.
4
Plate
Stir in cooked jasmine rice, remaining fish sauce, remaining white pepper, and sugar; simmer 3 minutes. Ladle into a bowl, scatter scallion and cilantro (sliced and chopped respectively) over top, serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g pork ground
- 2 tbsp2 tbsp fish sauce, divided
- 1/2 tsp1/2 tsp white pepper, divided
- 4 cloves4 cloves garlic
- 2 tsp2 tsp cornstarch
- 1 1/2 cup360g cooked jasmine rice
- 3 cups720ml pork stock
- 2 tbsp2 tbsp vegetable oil
- 22 scallion
- 2 tbsp2 tbsp cilantro
- 1/4 tsp1/4 tsp granulated sugar
- 22 lime wedge, for serving
