Kuay Teow Look Chin (Thai Pork Ball Noodle Soup)
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Ingredients
- 350 g pork mince
- 250 g flat rice noodles
- 1000 ml chicken stock
- 2 garlic cloves
- 100 g chinese broccoli (kai lan) or tenderstem broccoli
- 2 tbsp fish sauce
- 1 tbsp dark soy sauce
- 80 g beansprouts
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 436 kcal
- Protein
- 23.5 g
- Carbohydrate
- 53.9 g
- of which sugars
- 2.7 g
- Fat
- 13 g
- of which saturates
- 4.5 g
- Fibre
- 2.1 g
- Salt
- 4.46 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Crush the garlic and mix half through the pork mince.
- 2
Shape the pork mixture into small, firm balls.
- 3
Bring the chicken stock to the boil in a large pan with the remaining garlic, then drop in the pork balls and simmer for 8 minutes until cooked through with no pink remaining.
- 4
Add the chinese broccoli and simmer for 3 minutes until tender.
- 5
Season with the fish sauce and dark soy sauce.
- 6
Meanwhile, cook the rice noodles in a separate pan of boiling water according to the pack instructions, then drain.
- 7
Divide the noodles and beansprouts between bowls, ladle over the broth and pork balls, and scatter with fresh coriander.
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