Chicken ball and rice noodle soup

Chicken ball and rice noodle soup


This traditional Asian soup makes a hearty meal with the noodles and chicken balls.

The ingredient of Chicken ball and rice noodle soup

  1. 125g rice vermicelli
  2. 4 dried shiitake mushrooms
  3. 325g (about 2 large) chicken thigh fillets, excess fat removed, cut into 5cm pieces
  4. 1/4 cup chopped fresh coriander
  5. 2 teaspoons grated fresh ginger
  6. 2 garlic cloves, crushed
  7. 1L (4 cups) Massel chicken style liquid stock
  8. 2 tablespoons mirin (rice wine)
  9. 2 tablespoons light soy sauce
  10. 65g (1/2 cup) bean sprouts, ends trimmed if desired
  11. 1/2 cup fresh coriander leaves
  12. 2 green shallots, cut into 5cm lengths, finely shredded
  13. 2 small fresh red chillies, thinly sliced diagonally

The instruction how to make Chicken ball and rice noodle soup

  1. Place the rice vermicelli in a large heatproof bowl and cover with plenty of boiling water. Set aside for 10 minutes to soften slightly. Place the mushrooms in a small heatproof bowl. Pour over 125ml (1/2 cup) boiling water and set aside for 10 minutes to soak.
  2. Meanwhile, place the chicken in the bowl of a food processor and process until finely minced. Add the chopped coriander, ginger and garlic, and process until well combined. Use wet hands to shape into 20 walnut-sized balls. Transfer to a plate, cover and set aside.
  3. Drain the mushrooms and reserve the liquid. Squeeze excess moisture from mushrooms. Remove hard stalks and discard, and thinly slice the caps. Place mushrooms, reserved mushroom liquid and stock in a large sauce-pan. Add mirin and soy sauce and bring to the boil over medium-high heat.
  4. Reduce the heat to medium-low, add the chicken balls and simmer, uncovered, for 5 minutes or until the chicken balls are just cooked through.
  5. Meanwhile, drain the vermicelli and use kitchen scissors to cut it into shorter lengths. Add the vermicelli to the pan and cook, uncovered, stirring occasionally, for a further 3 minutes or until heated through. Stir through half of the bean sprouts and half of the coriander leaves.
  6. Ladle the soup into serving bowls and top with remaining bean sprouts, remaining coriander leaves, green shallots and chillies. Serve immediately.

Nutritions of Chicken ball and rice noodle soup

calories: 184.508 calories
calories: 6 grams fat
calories: 2 grams saturated fat
calories: 9 grams carbohydrates
calories: 1 grams sugar
calories: 21 grams protein
calories: 1805.33 milligrams sodium
calories: NutritionInformation

You may also like