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Thai glass noodle soup with meat balls

Thai glass noodle soup

March 13th, 2019 | main dishes

There is nothing better than a warming soup on rainy, cold winter days. Our grandmothers already knew that. This Thai-inspired variant is a nice alternative to the classic vegetable soup with meatballs, called “wedding soup” in the north of Germany. Incidentally, a Thai glass noodle soup always tastes good, even on warm, sunny days…

Thai glass noodle soup

I always have broth in the freezer, whether on meat, chicken or vegetable basis. That’s why this delicious soup is ready and on the table in no time. Lemongrass, Kaffir lime, coriander and Thai chives give an exotic flavor, fish and soy sauce provide the right spice.

Thai glass noodle soup

(4 servings)

1.2 l meat or chicken broth, preferably homemade
1 stalk of lemongrass
squeeze with the knife handle
2 Kaffir lime leaves, fresh or dried
1 pc ginger root (2 cm)
boil broth with lemongrass, lime leaves and ginger root, remove from heat, allow to steep
100 g glass noodles
soak for 15 minutes in warm water, then strain into a sieve and cut into bite-sized pieces with scissors
400 g minced pork
6-8 TS of soy sauce
pepper from the grinder
marinate mince with soy sauce and pepper for about 10 minutes
2 TS of garlic, chopped
2 TS neutral oil (eg rapeseed oil)
roast garlic in a mild heat until golden (do not let it get dark, then it will taste bitter), remove from heat
bring the broth back to the boil, remove lemongrass, Kaffir lime leaves and ginger, add the pork mince in the form of dumplings and let it simmer over a low heat
4 TS fish sauce
pepper from the grinder
season the soup
4 stems Thai coriander, roughly cut
4 stems Thai chive, cut
serve garnished with coriander, chives and garlic

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