Tom Kha Soup Recipe with Chicken Meatballs

Chicken meatball tom kha gai

Name: Chicken meatball tom kha gai
Total time: 20 min
Yield: Serves 2
Ingredients: 4 Heck Naked Chicken Sausages; finely grated to make 1 tbsp ginger; chopped to make 1 tbsp coriander, plus some whole leaves to serve; 1 red chilli, finely chopped; 50g flat rice noodles; 400ml tin half-fat coconut milk; 300ml chicken stock; 1 stalk lemongrass, woody outer leaves discarded and finely chopped; 50g mangetout, finely sliced; 1 lime, juiced; 1 tsp brown sugar; 1 tbsp fish sauce

Preparation and cooking time
- Total time20 mins
Easy
Serves 2

Ingredients

4 Heck Naked Chicken Sausages
finely grated to make 1 tbsp ginger
chopped to make 1 tbsp coriander, plus some whole leaves to serve
1 red chilli, finely chopped
50g flat rice noodles
400ml tin half-fat coconut milk
300ml chicken stock
1 stalk lemongrass, woody outer leaves discarded and finely chopped
50g mangetout, finely sliced
1 lime, juiced
1 tsp brown sugar
1 tbsp fish sauce

Method

STEP 1
Put the chicken sausages in a bowl and add 1 tsp of the ginger, the chopped coriander and half the chilli. Mix well and form into 10 small meatballs.
STEP 2
Cook the noodles following pack instructions. Drain and rinse with cold water. Bring the coconut milk and stock to a simmer in a pan, add the rest of the ginger and chilli with the lemongrass and simmer for 3 minutes. Add the chicken meatballs and simmer for 3 minutes then add the mangetout and cook for another 2 minutes. Gently mix in the lime, sugar and fish sauce, divide the noodles between 2 bowls, ladle over the hot soup and meatballs, then finish with the rest of the coriander.