When it comes to weeknight dinners, this Thai-Style Pork Meatball Noodle Soup is a go-to of mine. Not only is it made in one pan, but it's simple to follow, and great for when you're feeling a bit under the weather and need something nourishing and comforting. It takes less than 30 minutes to make, so I really hope you love it.
The meatballs are made using ground pork, ginger, garlic, lemongrass, zest of a lime, and fish sauce. They're juicy, packed full of flavour, and really delicious. I've made slightly larger meatballs than a traditional meatball noodle soup size, just because I love a double or triple bite...but if you're looking for a more delicate bite-sized pork meatball, then feel free to make them the size of you fancy!
Chef's note: ginger, garlic, and lemongrass can be stored in the freezer if you've bought a bunch and don't know what to do with it. Simply grate when frozen!
For those of you looking for more noodle soup recipes, you're in for a treat. You've got to check out my 10 minute noodle soup recipe, spicy beef noodle soup ready in 15 minutes, or my tomato egg drop noodle soup.
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Why You'll Love This Recipe
One pot: this pork meatball Thai noodle soup recipe is made in on pan. We fry off the meatballs and then add in the stock, Thai paste, mushrooms, and noodles until everything is saucy, soupy, and flavourful!
Fresh flavours: the combination of lemongrass, ginger, garlic, and lemon zest is elite. The flavours burst in your mouth and take the pork meatballs to a whole new level. We're then garnishing the soup with fresh mint, coriander/cilantro, and spring onions/scallions, providing that herbaceous kick to the dish.
Comforting: whether you're feeling sick or have had a bit of a rough day, there's nothing more comforting than a noodle soup.
Ingredients and Substitutions
Ground pork: minced pork that's got a reasonably high level of fat is the best option for our meatballs. The fat provides the juicy element and the flavour. You could alternatively use ground beef or chicken.
Garlic: we're using fresh garlic for this recipe but if you've only got garlic granules, feel free to add in ½ tsp.
Ginger: once again, we're using the fresh stuff. You can peel the skin off but sometimes I just leave it on for extra nutrients. I personally wouldn't use ginger powder, but if that's all you've got, add in ½ tsp.
Lemongrass: this citrusy, fibrous ingredient is one of my favourite meatball flavour enhancers. Fresh is the best - powders or pastes are too synthetic and don't represent lemongrass' true taste. If you don't have lemongrass, feel free to omit and just stick to the other three musketeers.
Lime zest: grating the skin of a lime evokes so many memories of my travels in south east Asia. It adds freshness and zing to our pork meatballs that I adore (and I think you will too). Don't use lemon zest instead. You could use calamansi zest if you have access to this fruit!
Fish sauce: this adds a nice salty seasoning to our meatballs. Pork and fish go hand in hand, so I'd highly recommend adding it in.
Red thai curry paste: the type of curry paste you use will define the final flavour of your noodle soup. If you can, I would suggest using Mae Ploy red thai curry paste - it's the most authentic paste I've found. Otherwise, try and use your favourite curry paste that you've used before and has been tried and tested by you and your family!
Chicken stock: we're looking for a quick and easy meal here, so we're using store-bought chicken stock cubes and water. If you've got homemade chicken stock in your fridge or freezer, you're winning...use it! Chicken stock can be substituted out for fish stock or beef stock.
Mushrooms: shiitake are a funky Asian mushroom that I adore in noodle soups. If you don't have them, sliced portobello would be my next choice.
Noodles: I'm using vermicelli rice noodles (the thin white rice noodles that look like string). But you can honestly use whatever noodles you love!
Garnishes: cilantro, scallions, lime wedge, sesame seeds, beansprouts, and chili oil. Other garnishes: sliced chillies, pak choi, edamame beans, dumplings.
See the recipe card for full information on ingredients.
Step by Step Instructions with Photos
Step 1: In a large bowl, add in the ground pork, minced garlic, minced ginger, finely chopped lemongrass, fish sauce, sugar, a pinch of salt, and grind of black or white pepper. Mix thoroughly with your hands and then form into meatballs - size them however you like! I like golf ball size.
Step 2: Place a large pan on medium heat and add in a glug of vegetable oil. Add in the meatballs and fry on each side for 3 minutes until golden.
Step 3: Next up, add in the thai curry paste and fry for one minute. then add in the chicken stock, and shiitake mushrooms. Bring to a boil, then reduce to a rolling simmer for 10 minutes.
Step 4: Meanwhile, prepare your vermicelli noodles and beansprouts according to packet instructions. Then drain and set aside.
Step 5: Once your meatballs are cooked (feel free to slice one in half to ensure it's not raw), taste the broth and season with sugar, salt, pepper, or fish sauce according to your preferences. Divide the noodles, broth, and meatballs between two bowls. Garnish with your toppings and then enjoy!
What To Do with Leftovers
Storage: once cooled, place the noodles, meatballs, and broth in a Tupperware. Place in the fridge for up to 3 days.
Freezing: once cooled, place the noodles, meatballs, and broth in a Tupperware and don't forget to label with date and contents. Place in the freezer for up to 3 months. Leave to thaw or defrost in the fridge overnight before reheating.
Reheating: leave the lid ajar of the tupperware and reheat in the microwave for a few minutes or until piping hot. You can also reheat in a saucepan.
FAQs
Yes, you could use beef mince or chicken.
I'm using vermicelli rice noodles, but you could use wide rice noodles, ramen noodles, udon noodles, or soba noodles!
Yes, just make sure that all of the condiments you're using are gluten-free.
More Recipes You Might Enjoy
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Thai-Style Pork Meatball Noodle Soup
Ingredients
For the meatballs
- 500 g ground pork
- 1 inch ginger grated/minced
- 3 garlic cloves minced
- 1 lemongrass top and tailed, bashed and finely chopped
- 1 lime zested
- 1 teaspoon fish sauce
- 1 teaspoon sugar
For the soup
- ½ tablespoon thai curry paste I use Mae Ploy red thai curry paste
- 800 ml chicken stock
- 150 g shiitake mushrooms
- 2 vermicelli nests/packets (around 100g) cooked according to packet instructions
- 150 g beansprouts blanched with the noodles
For garnish
- cilantro
- lime wedge
- fresh mint
- scallions finely sliced
- sesame seeds
- chilli oil
Instructions
- In a large bowl, add in the ground pork, minced garlic, minced ginger, finely chopped lemongrass, fish sauce, sugar, a pinch of salt, and grind of black or white pepper. Mix thoroughly with your hands and then form into meatballs - size them however you like! I like golf ball size.
- Place a large pan on medium heat and add in a glug of vegetable oil. Add in the meatballs and fry on each side for 3 minutes until golden.
- Next up, add in the thai curry paste and fry for one minute. then add in the chicken stock, and shiitake mushrooms. Bring to a boil, then reduce to a rolling simmer for 10 minutes.
- Meanwhile, prepare your vermicelli noodles and beansprouts according to packet instructions. Then drain and set aside.
- Once your meatballs are cooked (feel free to slice one in half to ensure it's not raw), taste the broth and season with sugar, salt, pepper, or fish sauce according to your preferences. Divide the noodles, broth, and meatballs between two bowls. Garnish with your toppings and then enjoy!
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