Thai rice soup with pork meatballs
 
Prep time
Cook time
Total time
 
This bold spicy Thai rice soup is packed with flavor from ginger, lemongrass, garlic and shallots. It makes for a quick weeknight meal.
Author:
Recipe type: Soup
Cuisine: Thai
Serves: 4-6 servings
Ingredients
  • 1 lb. ground pork
  • 4 Tbsp. fish sauce, divided
  • 3 Tbsp. chili-garlic sauce (sambal oelek)
  • ¾ tsp. white pepper
  • 2 Tbsp. coconut oil
  • 4 large shallots, thinly sliced
  • 8 garlic cloves, thinly sliced
  • 3 lemongrass stalks, halved and smashed with the back of a knife
  • 2 Tbsp. grated fresh ginger
  • 2 quarts low-sodium chicken broth
  • 4 cups cooked jasmine rice
  • A small bunch of fresh cilantro
  • Juice of half a lime, plus lime wedges for serving
Instructions
  1. I a large bowl, combine the pork with 2 tablespoons of the fish sauce, 2 tablespoons of the chili-garlic paste and the pepper. Mix well. Form the mixture into 1-inch meatballs and place on a platter. Cover and refrigerate for at least 10 minutes.
  2. In a pot over medium heat, heat the coconut oil. Add the shallots and a pinch of salt. Cook until golden brown. Stir in the garlic and cook for 30 seconds. Add the ginger and lemongrass and cook another 30 seconds. Add the chicken broth and bring to a boil. Reduce the heat and simmer for 15-20 minutes.
  3. Discard the lemongrass. Add the meatballs and simmer until they are cooked through. Stir in the lime juice, remaining 2 tablespoons fish sauce and 1 tablespoon chili-garlic sauce. Season to taste with salt or fish sauce, if needed.
  4. Warm the rice. To serve, put some rice in a bowl. Scoop some of the soup over the rice. Sprinkle generously with cilantro and serve with more lime, if desired.
Recipe by white plate blank slate at https://whiteplateblankslate.com/thai-rice-soup/