Thai · Dinner
Rice Soup With Fish Balls
A clear Thai rice soup with poached white fish balls, jasmine rice, and a light chicken stock infused with garlic oil and white pepper. Finished with fish sauce, cilantro, and scallion, served hot with lime wedge and fish sauce for seasoning at table.
$5
20 minsPrep
20 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
337Calories
37.2gProtein
7.9gFat
29.8gCarbs
3.4gSugar
1.3gFiber
2130mgSodium
86mgChol
1.4gSat Fat
680mgPotassium
65mgCalcium
1.8mgIron
2.4mcgVitamin B12
8mgVitamin C
gluten-free
protein-rich
low-calorie
herb-salt
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Finely mince the fish fillet and garlic separately. Combine half the minced fish with half the minced garlic, 1/4 tsp white pepper, and a pinch of sugar. Shape into 4 small balls with wet hands.
2
Heat
Warm the vegetable oil in a small saucepan over medium heat, add remaining garlic, and sauté for 30 seconds until pale gold and fragrant.
3
Heat
Pour in stock, bring to a gentle boil over medium-high heat, then reduce to medium and simmer for 4 to 5 minutes until fish balls float, turn opaque, and firm through.
4
Plate
Stir in cooked rice, fish sauce, and remaining white pepper. Slice the scallion and chop cilantro. Ladle into a bowl, top with scallion, cilantro, and fried garlic if using. Serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g white fish fillet
- 2/3 cup130g cooked jasmine rice
- 3 cups720ml chicken stock
- 4 cloves4 cloves garlic
- 2 tsp2 tsp vegetable oil
- 1 tsp1 tsp white pepper
- 2 tbsp2 tbsp fish sauce
- 1/2 tsp1/2 tsp sugar
- 22 scallion
- 2 tbsp2 tbsp cilantro
- 2 tsp2 tsp fried garlic (optional garnish)
- 22 lime wedge, for serving
