Thai Fish Balls Noodle Soup
This fish balls noodle soup recipe with The Demonic hot sauce is bloody amazing and REAL easy! Also great for the cooler months.
- Gluten Free
- 20 Minutes
- Serves: 4
- 2 LTR Chicken stock
- 2 TBSP minced ginger
- 3 sticks lemon grass (crushed lightly)
- 2 Birdseye chillies or 2 red chillies (pieced with a knife)
- ½ Tsp Chinese 5 spice
- 5-6 Kakkir lime leaves (lightly ripped)
- 2 TBSP brown sugar
- 3 TBSP Fish sauce
- 1 TBSP Gluten-Free soy sauce
- 1-2 TBSP The Demonic Hot Sauce (optional)
- ½ Tsp Sea salt
- Pinch of ground black pepper
Ingredients Fish Balls
- 500g firm white fish e.g., sea bass
- 1 TBSP fish sauce
- 5 Kaffir lime leaves
- 2 TBSP minced garlic
- Good handful fresh coriander leaves
- ½ Tsp ground black pepper
- 1 Tsp sesame oil
- 4-5 Thai basil leaves
- 1 Egg white
- 2 Tbsp Rice flour
- 1 Tsp Sea salt
- 1 x TBSP Thai Chilli Jam (by Gods of Sauces)
- Sesame seeds to serve
- Thai basil leaves
- Pak choy
- Rice noodles
- Bean sprouts
- Fried shallots
Instructions Fish Balls
Pop all fish ball ingredients into a food processor and pulse gently until the mixture forms a firm paste but remains a little texture.
Pop into a large bowl and shape into balls and put on a tray with baking paper and leave in the fridge for at least 4-6 hours.
Put all the soup ingredients together in a large pan and bring to the boil, once to the boil simmer for 15 minutes.
Remove everything e.g., lemon grass so that you are just left with the liquid.
Turn up the soup and bring back to the boil, once boiling turn it down so that it is simmering. Pop your fish balls carefully into the soup and cook for around 8 minutes.
Noodles put into a bowl and put boiling hot water over and leave for 1-2 minutes, depending on the size of your rice noodles.
Get your serving bowl and put in the pak choy, bean sprouts and noodles.
Next, put your fish balls into your serving bowl and ladle over the soup.
Now add the Thai chilli jam, Thai basil, coriander, fried shallots, and same seeds and ENJOY!