Sig's Thai chicken balls with noodle soup
Sig's Thai chicken balls with noodle soup

Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, sig's thai chicken balls with noodle soup. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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Sig's Thai chicken balls with noodle soup is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. 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 begin with this particular recipe, we must prepare a few ingredients. You can cook sig's thai chicken balls with noodle soup using 16 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Sig's Thai chicken balls with noodle soup:
  1. Prepare 250 grams minced chicken
  2. Take 2 tbsp red Thai curry paste
  3. Prepare 2 spring onion
  4. Get 1 tbsp chopped fresh coriander
  5. Prepare 900 ml good quality vegetable or chicken stock
  6. Take 2 stalks lemon grass crushed
  7. Take 3 clove garlic crushed
  8. Take 2 small chilies finely sliced
  9. Prepare 125 grams rice noodles or 2x150 grams straight to wok noodles
  10. Prepare 150 grams finely sliced shitake mushroom
  11. Take 1 red pepper deseeded and sliced
  12. Make ready 150 ml coconut milk
  13. Prepare 3 tbsp lime juice
  14. Take 1 tbsp Thai fish sauce
  15. Prepare 1 lime cut into wedges for serving
  16. Get 20 grams chopped fresh coriander

You will to keep them moving all the time to ensure they colour evenly. Add the chicken balls to the stock. Cook for five minutes, allowing the liquid to bubble. Add the noodles and return to a simmer for two minutes.

Instructions to make Sig's Thai chicken balls with noodle soup:
  1. Mix mince with springonion,Thai curry paste and coriander.Form 16 little balls,set aside
  2. 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
  3. 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.

Cook for five minutes, allowing the liquid to bubble. Add the noodles and return to a simmer for two minutes. Stir in the mange tout and red. Begin by heating the oil in a medium soup pot. Add the chicken broth, coconut milk, fish sauce, brown sugar, lime juice, and turmeric; bring to a gentle simmer.

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