Thai · Dinner
Thai Noodle Soup With Pork Balls (High-Protein)
Thai rice noodle soup with lemongrass-ginger pork broth, seasoned ground pork, pork-and-shrimp meatballs, soft tofu and a soft-boiled egg. Finished with fish sauce, lime, bean sprouts, cilantro and chili for savoury-hot flavour with clean sour-salty edge.
$6
25 minsPrep
35 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
618Calories
54.8gProtein
25.2gFat
52.3gCarbs
6.9gSugar
5.2gFiber
2187mgSodium
394mgChol
8.1gSat Fat
905mgPotassium
155mgCalcium
5.9mgIron
2.2mcgVitamin B12
19mgVitamin C
gluten-free-adaptable
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Soak rice noodles in warm water 15 minutes until pliable, then drain and set aside.
2
In a bowl, mix ground pork with shrimp, 1 tsp fish sauce, sugar, white pepper and cornstarch until tacky, then roll into 4 small meatballs.
3
Simmer chicken stock and water with lemongrass, ginger and garlic over medium heat 10 minutes until fragrant.
4
Add remaining ground pork in crumbles and meatballs; simmer 6–8 minutes until meatballs float and are opaque throughout.
5
Stir tofu and 1 tbsp fish sauce into pot; simmer 3 minutes over medium-low heat until heated through.
6
Warm oil in a small pan over medium heat, add soaked noodles and toss 1 minute until glossy and tender.
7
Plate
Pile noodles in a bowl, ladle over broth, meatballs, pork and tofu, top with halved egg, bean sprouts, scallion, cilantro and chili, serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g ground pork, divided (120g for meatballs, 40g for broth)
- 3.2 oz90g shrimp
- 5.2 oz150g soft tofu
- 22 large eggs
- 5.2 oz150g dried rice noodles
- 2 cup480ml chicken stock
- 1 1/2 cup360ml water
- 22 stalk lemongrass
- 2 tbsp2 tbsp fresh ginger
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp fish sauce, plus 1 tsp for the meatball mix
- 1 tsp1 tsp sugar
- 1 tsp1 tsp white pepper
- 2 tbsp2 tbsp cornstarch
- 1/2 cup50g bean sprouts
- 22 scallion
- 4 tbsp4 tbsp fresh cilantro
- 22 fresh red chili
- 22 lime wedge
- 2 tsp2 tsp vegetable oil
