Recipe: Perfect Sig's Thai chicken balls with noodle soup

Recipe: Perfect Sig's Thai chicken balls with noodle soup Delicious, fresh and tasty.

Sig's Thai chicken balls with noodle soup. Ground chicken mixed with green onion, bread crumbs, coriander, chili sauce and lemon juice for a uniquely Thai flavor. Reviews for: Photos of Thai Chicken Balls. Great with Peanut Butter Noodles recipe from this site that we add julienned cuke and carrot too for extra.

How to Make Thai Chicken Noodle Soup?

This recipe is quick and easy.

It involves a three-step cooking process.

You can have Sig's Thai chicken balls with noodle soup using 16 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Sig's Thai chicken balls with noodle soup

1. You need 250 grams of minced chicken.

2. Prepare 2 tbsp of red Thai curry paste.

3. You need 2 of spring onion.

4. It’s 1 tbsp of chopped fresh coriander.

5. It’s 900 ml of good quality vegetable or chicken stock.

6. Prepare 2 stalks of lemon grass crushed.

7. Prepare 3 clove of garlic crushed.

8. You need 2 of small chilies finely sliced.

9. It’s 125 grams of rice noodles or 2x150 grams straight to wok noodles.

10. You need 150 grams of finely sliced shitake mushroom.

11. Prepare 1 of red pepper deseeded and sliced.

12. It’s 150 ml of coconut milk.

13. It’s 3 tbsp of lime juice.

14. It’s 1 tbsp of Thai fish sauce.

15. Prepare 1 of lime cut into wedges for serving.

16. It’s 20 grams of chopped fresh coriander.

The ultimate love child of street food and comfort food.

If you like pho, this is very close to it but with Thai flavours!

Thai Chicken Noodle Soup - healthy, low fat, gluten-free and full of amazing Thai flavors - is just what the doctor ordered on these frigid days.

This recipe for Thai Noodle Soup makes for an extra-large bowl of soup- perfect for gatherings!

Sig's Thai chicken balls with noodle soup instructions

1. Mix mince with springonion,Thai curry paste and coriander.Form 16 little balls,set aside.

2. Heat stock in a deep pan and simmer stock,crush and bruise,lemongrass with rollingpin add to stock.Boil for 5 minutes,add garlic and chilli then drop in the meatballs bring back to boil and cook for 5 minutes.

3. Add noodles,mushrooms and pepper and continue to cook for about 10 minutes,or until the noodles and meatballs are cooked.Turn down heat to low add coconut milk,lime juice,coriander and fish sauce.Taste and season adding more chillies and fish sauce if needed..

The leftovers can be frozen for later use.

A hearty, quick meal to serve when you need something nourishing!

This recipe was supposed to be the Vietnamese noodle soup called pho.

But for some reason, pho keeps eluding me.

So, after throwing a brief fit, I.