This top meal is inspired by Thai cuisine, is full of flavour and good for you, too.
Ingredients
- 125g rice vermicelli noodles
- 300g chicken mince
- 2 teaspoons grated fresh ginger
- 1 long fresh red chilli, seeded, finely chopped
- 1 tablespoon chopped fresh chives
- 1 tablespoon cornflour (see note)
- 1.5L (6 cups) water
- 2 teaspoons Massel chicken style stock powder
- 1 stem lemon grass, cut into 4cm lengths, bruised
- 1 teaspoon fish sauce (see note)
- 1 tablespoon fresh lime juice
- 1 teaspoon caster sugar
- 300g snow peas, trimmed, halved
- Sliced fresh red chilli, to serve
Method
- Step 1Place noodles in a large heatproof bowl. Cover with boiling water and set aside for 5 minutes or until soft. Drain. Divide among serving bowls.
- Step 2Combine mince, ginger, chilli, chives and cornflour in a large bowl. Roll teaspoonfuls of the mixture into balls.
- Step 3Bring the water to the boil in a large saucepan over high heat. Stir in the stock powder. Add the lemon grass. Bring to the boil. Reduce heat to low. Add half the meatballs and simmer for 5 minutes or until just cooked through. Use a slotted spoon to remove the meatballs and divide among 2 serving bowls. Repeat with remaining meatballs.
- Step 4Stir the fish sauce, lime juice and sugar into the soup. Add snow peas. Remove from heat. Ladle the soup among serving bowls. Top with chilli.
- Low fat
- Low kilojoule
- Lower gi
Nutrition
1270 kj
Energy
6g
Fat Total
1.5g
Saturated Fat
5g
Fibre
23g
Protein
39g
Carbs (total)
All nutrition values are per serve
Notes
If you want this to be gluten free, use gluten-free cornflour and fish sauce.
- Author: Chrissy Freer
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
0