Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, sig's thai chicken balls with noodle soup. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
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Sig's Thai chicken balls with noodle soup is one of the most well liked of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Sig's Thai chicken balls with noodle soup is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can cook sig's thai chicken balls with noodle soup using 16 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Sig's Thai chicken balls with noodle soup:
- Take 250 grams minced chicken
- Prepare 2 tbsp red Thai curry paste
- Make ready 2 spring onion
- Get 1 tbsp chopped fresh coriander
- Take 900 ml good quality vegetable or chicken stock
- Make ready 2 stalks lemon grass crushed
- Prepare 3 clove garlic crushed
- Prepare 2 small chilies finely sliced
- Prepare 125 grams rice noodles or 2x150 grams straight to wok noodles
- Get 150 grams finely sliced shitake mushroom
- Get 1 red pepper deseeded and sliced
- Get 150 ml coconut milk
- Prepare 3 tbsp lime juice
- Prepare 1 tbsp Thai fish sauce
- Prepare 1 lime cut into wedges for serving
- Get 20 grams chopped fresh coriander
Add the chicken broth, coconut milk, fish sauce, brown sugar, lime juice, and turmeric; bring to a gentle simmer. Thinly sliced or chopped carrots, red bell peppers, spinach, kale, and broccoli would all be great additions to this chicken noodle soup. Use whatever is in season and in the refrigerator. If you don't eat pork, change it to ground chicken or turkey.
Instructions to make Sig's Thai chicken balls with noodle soup:
- Mix mince with springonion,Thai curry paste and coriander.Form 16 little balls,set aside
- Heat stock in a deep pan and simmer stock,crush and bruise,lemongrass with rollingpin add to stock.Boil for 5 minutes,add garlic and chilli then drop in the meatballs bring back to boil and cook for 5 minutes
- Add noodles,mushrooms and pepper and continue to cook for about 10 minutes,or until the noodles and meatballs are cooked.Turn down heat to low add coconut milk,lime juice,coriander and fish sauce.Taste and season adding more chillies and fish sauce if needed.
Use whatever is in season and in the refrigerator. If you don't eat pork, change it to ground chicken or turkey. Leave out the noddles if you want a low carb option. Tip everything you've just chopped into the stock, as well as the noodles, lime juice and fish sauce. Remove the mint and coriander from their stems.
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