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Chicken Meatballs in Asian-Style Noodle Broth

Quick, healthy chicken meatballs and noodles simmered in a spicy, ginger-infused broth with fresh Thai herbs and lime.

HealthyChickenAsianQuickMeatballsNoodle Soup

Estimated Nutrition

Per Serving Total
Calories 322.1 kcals 644.2 kcals
Carbohydrates 19.1 grams 38.2 grams
Fat 14.3 grams 28.6 grams
Protein 29.2 grams 58.4 grams
Cook Time
10 mins
Produces
2 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
1
heaped tsp
Cornflour
CondimentsSauces
1
tbsp
Thai Fish Sauce
nam pla
1
tsp
Soy Sauce
to taste
Fruits
1
piece
Lime
juice only
GrainsCereals
50
g
Rice Noodles
thin egg or rice noodles
Liquids
1
l
Chicken Stock
Meat
200
g
Chicken Mince
NutsSeeds
1
piece
Lime Leaf
shredded
1
stalk
Lemongrass
tough outer leaves discarded, soft inner core finely chopped
2
piece
Star Anise
8
piece
Thai Basil Leaves
chopped
1
small bunch
Coriander
chopped
1
small handful
Mint Leaves
chopped
OilsFats
1
tbsp
Vegetable Oil
1
tsp
Toasted Sesame Oil
to taste
Vegetables
2.5
cm
Fresh Root Ginger
peeled and finely sliced
4
piece
Spring Onions
thinly sliced
1
piece
Red Chilli
sliced, plus extra to garnish

Steps

  • Mix meatball ingredients except oil in a bowl and shape into walnut-sized balls.
  • Fry meatballs in oil over medium heat for 5 minutes until golden.
  • Boil stock in a wok and add fish sauce, star anise, and ginger.
  • Simmer noodles in the stock for one minute.
  • Stir in spring onions, chilli, and meatballs and simmer for 3 minutes.
  • Add Thai basil, sesame oil, and soy sauce to taste.
  • Divide noodles and meatballs into bowls and pour over the broth.
  • Garnish with coriander, mint, extra chilli, and lime juice.