The West

Asian noodle soup with chicken balls
Picture: Iain Gillespie

Serves 8

3 litres chicken stock

1 lemongrass stalk, bruised

1 garlic clove, finely chopped

2 tsp ginger, freshly grated

  • 1 bunch spring onions, finely chopped *

1 bunch bok choy, chopped

8 button mushrooms, sliced thinly

3 tbsp fresh coriander leaves plus some for garnish

1 big red chilli, seeded, finely chopped

3 tbsp fish sauce

2 tbsp rice wine vinegar

200g rice stick noodles

handful bean sprouts to serve

Chicken balls

500g chicken mince

1 garlic clove, finely chopped

2 tsp freshly grated ginger

2 tsp lemongrass finely chopped

1 big red chilli, seeded and finely chopped

1 tbsp light soy sauce

flour to dust balls

2 tbsp sunflower oil

To make the soup, place the chicken stock in a big pot. Add all the first lot of ingredients except noodles and bean sprouts. Gently simmer for about 30 minutes. Place noodles in a bowl and pour over boiling water. Stand for a few minutes until soft. Drain, then add to still-simmering soup. Turn off heat. Allow soup to stand to infuse flavours while you make the chicken balls. For the balls, combine all the ingredients except flour and oil. Roll into balls using a little flour. Refrigerate for an hour or overnight. Heat oil in a big frying pan and slightly brown chicken balls. Then add to soup. Simmer for a few minutes to warm through. Serve garnished with bean sprouts and fresh coriander leaves.

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