Thai Broth With Chicken Balls

A community recipe by caitlin_24

Not tested or verified by Nigella.com

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Introduction

Infused broth using classic Thai flavourings with noodles and savoury Thai style chicken balls. This is one of my absolute favourites, give it a go.

Ingredients

Serves: 0

Metric Cups

1½ litres chicken stock
2 centimetres fresh ginger (grated)
2 cloves garlic (grated)
4 star anise
4 makrut lime leaves
3 red chillies
150 grams vermicelli rice noodles
450 grams minced chicken
4 spring onions (very finely sliced)
2 tablespoons fresh coriander (chopped)
4 tablespoons thai fish sauce (nam pla)
1 makrut lime (zest of)
1 tablespoon sunflower oil
4 spring onions (to serve - finely sliced)
75 grams beansprouts (to serve)
1 lime (to serve - cut into wedges)
1 handful fresh coriander (to serve - picked)

2⅗ pints chicken broth
⅘ inch fresh gingerroot (grated)
2 cloves garlic (grated)
4 star anise
4 makrut lime leaves
3 red chiles
5⅓ ounces vermicelli rice noodles
15⅞ ounces ground chicken
4 scallions (very finely sliced)
2 tablespoons cilantro (chopped)
4 tablespoons thai fish sauce (nam pla)
1 makrut lime (zest of)
1 tablespoon vegetable oil
4 scallions (to serve - finely sliced)
2⅔ ounces bean sprouts (to serve)
1 lime (to serve - cut into wedges)
1 handful cilantro (to serve - picked)

Method

Thai Broth With Chicken Balls is a community recipe submitted by caitlin_24 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Pour the chicken stock into a large heavy-based saucepan. Add the ginger, garlic, star anise and peppercorns.

Roughly chop one of the chillies and add to the stock. Bring to a gentle simmer and allow to gently simmer for 30 minutes.

Seed and finely chop the remaining two chillies and put into a food processor with the chicken, spring onions, coriander, two tablespoons of the fish sauce and the kaffir lime zest. Blend until mixed together. I use the pulse button so the mixture keeps some texture.

Next roll into bite size balls, keep in the fridge until ready to use.

Pour boiling water over the noodles and leaves to stand for 10 minutes then drain and set aside.

Drain the stock to remove the herbs and spices, return to the pan with the rest of the fish sauce.

Heat a large frying pan, add the oil and then the chicken balls. Fry over a medium high heat for 6-7 minutes. Fry until golden brown and almost cooked through. You will to keep them moving all the time to ensure they colour evenly.

Just before serving. Add the chicken balls to the stock. Warm 4 deep bowls and divide the noodles between them. Next pour over the soup and chicken balls ensuring you divide them evenly between the bowls. Finally garnish with spring onions, beansprouts coriander leaves and lime wedges.

Pour the chicken broth into a large heavy-based saucepan. Add the ginger, garlic, star anise and peppercorns.

Roughly chop one of the chillies and add to the stock. Bring to a gentle simmer and allow to gently simmer for 30 minutes.

Seed and finely chop the remaining two chillies and put into a food processor with the chicken, scallions, coriander, two tablespoons of the fish sauce and the kaffir lime zest. Blend until mixed together. I use the pulse button so the mixture keeps some texture.

Next roll into bite size balls, keep in the fridge until ready to use.

Pour boiling water over the noodles and leaves to stand for 10 minutes then drain and set aside.

Drain the stock to remove the herbs and spices, return to the pan with the rest of the fish sauce.

Just before serving. Add the chicken balls to the stock. Warm 4 deep bowls and divide the noodles between them. Next pour over the soup and chicken balls ensuring you divide them evenly between the bowls. Finally garnish with scallions, bean sprouts coriander leaves and lime wedges.