Thai-Style Pork Meatball Noodle Soup
When it comes to weeknight dinners, this Thai-Style Pork Meatball Noodle Soup is a go-to of mine.
Servings: 2 people
Calories: 890kcal
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!
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe, so scroll up to discover more!
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.
Nutrition
Calories: 890kcal | Carbohydrates: 33g | Protein: 57g | Fat: 59g | Saturated Fat: 21g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 26g | Cholesterol: 192mg | Sodium: 971mg | Potassium: 1577mg | Fiber: 4g | Sugar: 14g | Vitamin A: 654IU | Vitamin C: 24mg | Calcium: 87mg | Iron: 5mg