Tuesday, 8 January 2008

Spicy Pork and Crab Meatball Soup

Well, I guess December was a bad time to start a food blog - no sooner had I started to think about it the party season started... then went to visit family for a few days... all in all, not much cooking has been done recently!

January is always a month where I try to cook everything 'from scratch'- in a panic to be healthy and save money! So the first thing I turned to when the excess of Hogmanay and New Year was over was a huge steaming spicy tasty bowl of noodle soup! Left-over pork mince from stuffing the turkey tempted me towards meatballs... and rather randomly a spare packet of brussel sprouts was a somewhat non-traditional veg - but they worked well. Though if you really don't like them, then some sliced cabbage would do just as well!

Apologies for the blurry, messy picture! Just before I made this a friend popped by and we went out for a quick New Year drink... So much for the detox. Then by the time I got home and made this, I was too hungry to stop and take my pics properly. I also forgot to put on the chilli garnish... Still tasted good though!

You will need:

  • 24 pork and crab meatballs - uncooked
  • 1 clove garlic - crushed
  • 1 inch piece ginger finely chopped
  • 1 litre Clear chicken broth
  • 4 baby bok choi,
  • 2 portobello mushrooms - thinly sliced
  • 12 baby sweet corn
  • 2 small handfuls bean shoots
  • Fine rice noodles (I use 100g per person!)
  • Chopped coriander/ wedge of lime and sliced red chilli to garnish
  • Fish sauce and soy sauce to season

  1. Cook the rice noodles according to the instructions on the packet, drain, rinse under cold water and set aside.
  2. Heat the chicken broth to simmering point - so the bubbles are only gently breaking the surface.
  3. Add the garlic and ginger to the broth.
  4. Gently slide in the pork balls.
  5. Bring the broth back to a gentle simmer.
  6. After 3 minutes, add the vegetables.
  7. Simmer for another 3 minutes.
  8. Check seasoning and adjust with soy or fish sauce as required.
  9. Divide the noodles between 4 soup bowls.
  10. Add the meatballs and veg to each bowl then ladle over the stock.
  11. Garnish with the sliced chillies, coriander and lime.
  12. Serve immediately and enjoy!

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