A light and flavorful Thai soup with tender pork meatballs, fresh vegetables, and aromatic herbs. This comforting dish is perfect as a starter or a main course when paired with rice or noodles.
Ingredients
For the Meatballs:
- 1 lb ground pork
- 2 cloves garlic, minced
- 1 tbsp fish sauce
- 1/2 tsp white pepper
- 2 tbsp chopped cilantro
For the Broth:
- 6 cups chicken or pork stock
- 2 stalks lemongrass, smashed
- 3 kaffir lime leaves, torn
- 1 tbsp soy sauce
- 1 tsp sugar
- 2 cups bok choy or spinach
For Garnish:
- Fresh cilantro leaves
- Green onions, sliced
- Red chili slices (optional)
- Lime wedges
Preparation Time:
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Serves:
4 people
Instructions
- Make the Meatballs:
- In a bowl, mix ground pork, garlic, fish sauce, white pepper, and chopped cilantro. Form into small meatballs, about 1 inch in diameter.
- Prepare the Broth:
- In a large pot, bring the stock to a boil. Add lemongrass and kaffir lime leaves. Simmer for 5 minutes to infuse the flavors.
- Cook the Meatballs:
- Gently drop the meatballs into the simmering broth. Cook for 8-10 minutes, or until the meatballs are fully cooked.
- Add Vegetables:
- Add bok choy or spinach to the soup. Cook for another 2-3 minutes, or until the vegetables are tender.
- Season the Broth:
- Stir in soy sauce and sugar. Taste and adjust the seasoning as needed.
- Serve:
- Ladle the soup into bowls. Garnish with fresh cilantro, green onions, and red chili slices. Serve with lime wedges on the side.
Nutritional Information (Per Serving):
- Calories: 250 kcal
- Protein: 20g
- Carbohydrates: 10g
- Fat: 15g
- Sodium: 400mg
Notes
- Add rice noodles or jasmine rice for a heartier meal.
- Substitute pork with chicken or shrimp for variation.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently.
Let me know if you’d like more recipes or tips! 😊