Monday, August 13, 2007
Lunch at Work
Hot and Sour Meatball Soup
This is a take on hot and sour thai prawn soup and it was quite delicious.
Meatballs:
-1 lb ground beef
-1 tb soy sauce
-1 egg
-1 stalk lemongrass, white part only, bruised and minced
-5 cloves garlic, minced
-thumb sized piece of ginger, grated
-1 ts white pepper
-1 handful fresh basil, minced
-1 handful fresh cilantro, minced
-2 tb fish sauce
-salt to taste
Mix it all together with your hands and roll into 1 inch diameter balls. Set aside.
Soup:
-6 can chicken broth
-juice of 1 lime
-1 gobo root, peeled and cut into 2 inch lengths
-1 lemongrass stalk, bruised and cut into 2 inch lengths
-one inch piece of ginger, sliced into 1/8 inch rounds
-1 tb fish sauce
-1 batch meatballs (see above)
-6 celery stalks, diced
-2 packages kelp noodles, roughly chopped
-1 tb red chili paste
-5 scallions, diced
-1 handful fresh cilantro, chopped
Sautee the scallions and celery in a bit of olive oil for 2 minutes. Add the chicken broth, gobo, lemongrass, ginger, fish sauce, chili paste and kelp noodles and bring to a boil. When noodles are soft, add the meatballs, dropping them in one at a time. When meatballs are cooked through, about 10 minutes, pick out the gobo, ginger and lemongrass pieces and toss. Add the lime juice and the cilantro, stir and serve.
-1 lb ground beef
-1 tb soy sauce
-1 egg
-1 stalk lemongrass, white part only, bruised and minced
-5 cloves garlic, minced
-thumb sized piece of ginger, grated
-1 ts white pepper
-1 handful fresh basil, minced
-1 handful fresh cilantro, minced
-2 tb fish sauce
-salt to taste
Mix it all together with your hands and roll into 1 inch diameter balls. Set aside.
Soup:
-6 can chicken broth
-juice of 1 lime
-1 gobo root, peeled and cut into 2 inch lengths
-1 lemongrass stalk, bruised and cut into 2 inch lengths
-one inch piece of ginger, sliced into 1/8 inch rounds
-1 tb fish sauce
-1 batch meatballs (see above)
-6 celery stalks, diced
-2 packages kelp noodles, roughly chopped
-1 tb red chili paste
-5 scallions, diced
-1 handful fresh cilantro, chopped
Sautee the scallions and celery in a bit of olive oil for 2 minutes. Add the chicken broth, gobo, lemongrass, ginger, fish sauce, chili paste and kelp noodles and bring to a boil. When noodles are soft, add the meatballs, dropping them in one at a time. When meatballs are cooked through, about 10 minutes, pick out the gobo, ginger and lemongrass pieces and toss. Add the lime juice and the cilantro, stir and serve.
Labels: beef, homemade, kelp noodles, meatballs, soup, thai
# posted by Giao and Alexis @ 12:38 PM 
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