Chicken Quick Asian

Spiced chicken meatballs in hot and sour broth

Name: Chicken meatballs in hot and sour soup recipe
Yield: 4
Cuisine: /asian
Ingredients: 5 garlic cloves; 6 makrut (Thai) lime leaves; 2 lemongrass stalks, white part only, thinly sliced, tops reserved; 5cm piece (25g) ginger, finely grated; 2 small red chillis, sliced; 400g chicken mince; 2 tsp cornflour; 1/4 cup fresh breadcrumbs; 1/2 tsp ground coriander; 1 bunch coriander, leaves picked to serve, stalks finely chopped; 3 long green shallots, thinly sliced; 1/4 cup (60ml) light sesame oil; 2 tbs coconut oil; 6 cups (1.5L) chicken stock; 250g cherry tomatoes; 1/3 cup (80ml) fish sauce; Juice of 2 limes, plus extra wedges to serve; 1 tbs sambal oelek; 2 tbs rice vinegar; 1 tbs brown sugar; Bean sprouts, to serve

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by Darren Robertson

Chef, author, tv presenter and co-owner of the Three Blue Ducks restaurants

Mar 23, 2022

Punchy, herb-loaded meatballs bob around in a zingy broth that's equal parts fire and spice. Why not make an extra batch for later?

5 garlic cloves
6 makrut (Thai) lime leaves
2 lemongrass stalks, white part only, thinly sliced, tops reserved
5cm piece (25g) ginger, finely grated
2 small red chillis, sliced
400g chicken mince
2 tsp cornflour
1/4 cup fresh breadcrumbs
1/2 tsp ground coriander
1 bunch coriander, leaves picked to serve, stalks finely chopped
3 long green shallots, thinly sliced
1/4 cup (60ml) light sesame oil
2 tbs coconut oil
6 cups (1.5L) chicken stock
250g cherry tomatoes
1/3 cup (80ml) fish sauce
Juice of 2 limes, plus extra wedges to serve
1 tbs sambal oelek
2 tbs rice vinegar
1 tbs brown sugar
Bean sprouts, to serve

Method

1.

Place garlic, lime leaves, lemongrass, ginger and 1 chilli in a small food processor and whiz until finely chopped.
2.

Place 2 tbs of the garlic mixture in a bowl with the mince. Add cornflour, breadcrumbs, ground coriander, chopped coriander stalks and one sliced shallot. Season and mix until combined. Roll into tablespoon-sized balls.
3.

Heat sesame oil and coconut oil in a large saucepan over medium heat. Add remaining garlic paste and cook, stirring, for 6-7 minutes until fragrant and lightly caramelised. Add stock and lemongrass tops and increase heat to high. Bring to a simmer, add the meatballs and tomatoes and cook for 8 minutes or until cooked through. Season broth with fish sauce, lime juice, sambal oelek, vinegar and sugar. Ladle into bowls and top with coriander leaves, remaining green shallot, bean sprouts and remaining chilli. Serve with lime wedges alongside.