Thai cuisine · Soups & Stews

Glass Noodle Soup with Chicken Meatballs

A mild, clear broth with glass noodles, small chicken meatballs, tofu and napa cabbage — Thailand's gentle everyday soup.

Ingredients · for 4 servings

• 300 g ground chicken
• 100 g glass noodles
• 200 g firm tofu
• 300 g napa cabbage
• 1.2 l chicken stock
• 3 garlic cloves
• 1 tsp white pepper
• 2 tbsp light soy sauce
• 1 tbsp fish sauce
• 4 spring onions
• 1/2 bunch coriander (cilantro)
• 1 tsp cornstarch

Instructions

1. Soak the glass noodles in warm water for 10 min., drain and cut roughly through once.
2. Knead the ground chicken with chopped garlic, half the white pepper, the cornstarch and 1 tbsp soy sauce, then shape into walnut-sized balls with wet hands.
3. Bring the stock to a boil, slide in the balls one by one and let them cook gently for 6–8 min. over low heat until they float to the top.
4. Cut the tofu into cubes and the napa cabbage into wide strips, add to the pot and cook along for 3 min.
5. Add the glass noodles, let steep for 1–2 min. and season mildly with the remaining soy sauce and the fish sauce — the soup should stay clear, not spicy.
6. Ladle into bowls, sprinkle with spring onion rings, coriander and the remaining white pepper, and serve hot.