Thai · Dinner
Thai Noodle Soup With Pork Balls (Low-Calorie)
Thai-style noodle soup features rice noodles in a light, aromatic broth of ginger, garlic, and lime, finished with lean pork balls poached rather than fried. Bean sprouts, scallion, and cilantro add freshness while fish sauce and chili keep the flavour bright without added oil or heavy coconut cream.
$5
20 minsPrep
25 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
365Calories
31.2gProtein
10.5gFat
39.8gCarbs
3gSugar
2.4gFiber
1088mgSodium
89mgChol
3.8gSat Fat
610mgPotassium
58mgCalcium
2.1mgIron
0.7mcgVitamin B12
11.2mgVitamin C
low-calorie
gluten-free-adaptable
low-calorie
Instructions
1
Prep
Mix the ground pork with white pepper and half the garlic, then roll into five small balls about walnut-sized; set aside.
2
Simmer
Bring the chicken stock to a gentle simmer in a small saucepan over medium heat for 2 minutes until steam rises and small bubbles break the surface.
3
Poach
Lower the pork balls into the simmering stock over medium-low heat for 8 minutes until they float and show no pink when cut open.
4
Bloom
Stir the remaining garlic and ginger into the broth; simmer for 1 minute over medium-low heat until fragrant, then season with fish sauce and lime juice.
5
Boil
Cook the rice noodles in a separate pot of boiling water over high heat for 4 minutes until tender, then drain.
6
Plate
Place noodles in a bowl, ladle over the broth and pork balls, top with bean sprouts, scallion, cilantro, and sliced chili if using.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g lean ground pork
- 2.8 oz80g dry rice noodles
- 4 cups950ml chicken-stock-low-sodium
- 2 tsp2 tsp fish sauce
- 1 tsp1 tsp white pepper
- 2 clove2 clove garlic
- 1 tsp1 tsp fresh ginger
- 1/2 cup50g bean sprouts
- 22 scallion
- 2 tbsp2 tbsp fresh cilantro
- 2 tsp2 tsp lime juice
- 22 small fresh chili (optional garnish)
