Thai · Dinner
Rice Soup With Pork Meatballs
A light Thai rice soup with lean pork meatballs poached in clear ginger-scented chicken broth over jasmine rice. White pepper, fish sauce, and fried garlic provide warmth and depth, while scallion and cilantro add fresh finish. Served hot as a gentle, easily digestible one-bowl meal.
$4
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
360Calories
28.8gProtein
14.9gFat
23.1gCarbs
1.6gSugar
1.2gFiber
1059mgSodium
83mgChol
4.5gSat Fat
510mgPotassium
42mgCalcium
2.2mgIron
0.6mcgVitamin B12
5mgVitamin C
Goes well with
Sauvignon Blanc
local
Thai Iced Tea
international
low-calorie
low-calorie
Instructions
1
Prep
Mince 1 garlic clove and 1 tsp ginger. Mix ground pork with minced garlic, minced ginger, soy sauce, and salt until just combined. Roll into 5–6 small meatballs about 1 inch across.
2
Fry
Heat vegetable oil in a saucepan over medium heat. Slice remaining garlic and fry 1–2 minutes, stirring, until golden and crisp. Scoop onto a paper towel.
3
Simmer
Pour chicken stock into the saucepan and bring to a gentle simmer over medium heat for 3 minutes. Drop meatballs in one at a time and poach over medium-low heat for 6–7 minutes until they float, are firm, and no longer pink inside. Skim any grey foam. Stir in cooked rice, fish sauce, and white pepper. Simmer 2 minutes over low heat.
4
Plate
Ladle soup into a bowl. Scatter fried garlic, scallion, and cilantro over top. Serve immediately while hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g lean ground pork
- 1 cup200g cooked jasmine rice
- 2 cup480ml chicken-stock-low-sodium
- 2 tsp2 tsp fish sauce
- 1 tsp1 tsp soy sauce
- 1/2 tsp1/2 tsp white pepper
- 2 tsp2 tsp ginger-fresh
- 2 clove2 clove garlic
- 2 tsp2 tsp vegetable-oil
- 22 scallion
- 2 tbsp2 tbsp cilantro
