Thai · Dinner
Rice Soup With Pork Meatballs
A Thai rice soup built on a light pork and garlic broth, simmered with soft pork meatballs, jasmine rice, and ginger, finished with scallion, cilantro, fried garlic, and white pepper. Comforting, brothy, and mildly savoury, typically served with a squeeze of lime.
$4
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
424Calories
26.4gProtein
20.6gFat
30.3gCarbs
2.2gSugar
1.4gFiber
1766mgSodium
77mgChol
6.2gSat Fat
598mgPotassium
42mgCalcium
2.8mgIron
0.8mcgVitamin B12
5mgVitamin C
low-calorie
low-cholesterol
herb-salt
all-time-classics
Instructions
1
Prep
Mix pork ground with 1 clove garlic, 1/4 tsp white pepper, 1.5 tsp fish sauce, cornstarch, and soy sauce; roll into 4–5 small meatballs about 1 in across.
2
Fry
Heat vegetable oil in saucepan over medium heat, add 1 tbsp sliced garlic, fry 1–2 minutes until pale gold and crisp, then transfer to paper towel.
3
Simmer
Pour chicken stock into same pan with remaining minced garlic, add ginger, bring to gentle simmer over medium heat, about 3–4 minutes until small bubbles break surface steadily.
4
Poach
Slide pork meatballs into simmering broth, cook 5–6 minutes until they float and are firm and no longer pink when one is cut open.
5
Plate
Stir in cooked rice and remaining fish sauce and white pepper; ladle into bowl and scatter scallion, cilantro, and fried garlic over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork ground
- 4 cups960ml chicken stock
- 2/3 cup130g jasmine rice, cooked
- 4 cloves4 cloves garlic
- 1 tsp1 tsp white pepper, divided
- 2 tbsp2 tbsp fish sauce, divided
- 1 tsp1 tsp cornstarch
- 2 tsp2 tsp soy sauce
- 2 tbsp30ml vegetable oil
- 2 tbsp20g garlic
- 11 in (2cm) piece fresh ginger
- 22 scallion
- 2 tbsp2 tbsp fresh cilantro leaves
- 2 pinch2 pinch salt
