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Asian chicken meatball soup

Asian chicken meatball soup

Servings: 4

Ingredients

Chicken meatballs:
300g chicken mince
½ tsp finely chopped garlic
½ tsp finely chopped green chilli
1 tsp finely chopped ginger
2 tbsp finely chopped fresh coriander
Zest of 1 lime and 1 lemon
A few grindings of NOMU Sea Salt
2 tbsp peanut or vegetable oil, for frying

Chicken broth:
1 litre boiling water
2 tbsp NOMU Chicken STOCK, plus more if needed
1 stick lemongrass, bashed
1 tbsp ginger, minced
4 pak choi, washed and halved lengthways
150g fine egg noodles
2 spring onions, finely sliced
1 red chilli, finely sliced (optional)
100g mung bean sprouts, to serve
Thai basil or Vietnamese coriander, to serve

Directions

In a large mixing bowl, combine all the ingredients needed to make the chicken meatballs. Rub your hands with some oil and divide and roll the mixture into 20 meatballs. Heat the oil in a heavy-based frying pan over medium to high heat and fry the meatballs until nicely browned on all sides and just cooked inside. Set aside.

In a large pot, combine the boiling water, chicken STOCK concentrate, lemongrass and ginger. Bring to a boil and reduce to a simmer. Check the seasoning and add more chicken STOCK concentrate if needed.

Bring 2 litres of water to a boil in a separate pot and quickly blanch the pak choi halves for just 30 seconds. Remove with a slotted spoon and refresh under cold water. Set aside. In the same pot of water, cook your egg noodles as per the instructions on the packet. Drain in a colander and divide between four heated bowls.

Place the meatballs into the broth to heat through and add the pak choi, spring onions and chilli. Spoon over the noodles and serve with sprouts, herbs and a fresh squeeze of lime.

 

Tips: To bash a stick of lemongrass, place on a wooden board and gently hit the root side with a rolling pin to bruise and release the flavour. Remove from the broth before serving. You can also add sliced shiitake mushrooms to the broth along with the ginger and lemongrass.

Ingredients

Chicken meatballs:
300g chicken mince
½ tsp finely chopped garlic
½ tsp finely chopped green chilli
1 tsp finely chopped ginger
2 tbsp finely chopped fresh coriander
Zest of 1 lime and 1 lemon
A few grindings of NOMU Sea Salt
2 tbsp peanut or vegetable oil, for frying

Chicken broth:
1 litre boiling water
2 tbsp NOMU Chicken STOCK, plus more if needed
1 stick lemongrass, bashed
1 tbsp ginger, minced
4 pak choi, washed and halved lengthways
150g fine egg noodles
2 spring onions, finely sliced
1 red chilli, finely sliced (optional)
100g mung bean sprouts, to serve
Thai basil or Vietnamese coriander, to serve

Directions

In a large mixing bowl, combine all the ingredients needed to make the chicken meatballs. Rub your hands with some oil and divide and roll the mixture into 20 meatballs. Heat the oil in a heavy-based frying pan over medium to high heat and fry the meatballs until nicely browned on all sides and just cooked inside. Set aside.

In a large pot, combine the boiling water, chicken STOCK concentrate, lemongrass and ginger. Bring to a boil and reduce to a simmer. Check the seasoning and add more chicken STOCK concentrate if needed.

Bring 2 litres of water to a boil in a separate pot and quickly blanch the pak choi halves for just 30 seconds. Remove with a slotted spoon and refresh under cold water. Set aside. In the same pot of water, cook your egg noodles as per the instructions on the packet. Drain in a colander and divide between four heated bowls.

Place the meatballs into the broth to heat through and add the pak choi, spring onions and chilli. Spoon over the noodles and serve with sprouts, herbs and a fresh squeeze of lime.

 

Tips: To bash a stick of lemongrass, place on a wooden board and gently hit the root side with a rolling pin to bruise and release the flavour. Remove from the broth before serving. You can also add sliced shiitake mushrooms to the broth along with the ginger and lemongrass.

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