Recipe by Norahs Girl
One of my Favourite soups. I often serve it as part of an Asian style meal. I find children love it too.
Top Review by mianbao
Very nice, fresh tasting and yet filling soup, full of delicious vegetables. It took me a while to get everything assembled, but I think that now I know what needs to be done, I can order the work to suit myself, and should get quicker. I will definitely be making this again. Thank you very much for sharing this delightful recipe.
- 90 g stale bread, crusts removed
- 500 g ground pork
- 2 teaspoons chopped coriander (roots and stems)
- chopped coriander leaves (a good handful)
- 1 teaspoon five-spice powder
- 1 teaspoon grated fresh ginger
- 1 egg white
- 3 cups bean sprouts
- 2 tablespoons sesame oil
- 9 cups chicken stock
- 1 small red chile, finely diced
- 2 carrots, cut into fine strips
- 2 stalks celery, cut into fine strips
- 6 spring onions (finely sliced into rings)
- 1 1⁄2 tablespoons lime juice
- 3 whole coriander leaves (for garnish)
Directions See How It's Made
- Cover bread with a little cold water; leave until waters absorbed then squeeze out.
- Mix together with the bread the pork, coriander, 5-spice powder, ginger, egg white and 1/4 tsp of salt and pepper.
- Roll 1/2 tbs of the mixture into little balls and place on a tray lined with greaseproof paper.
- Divide the bean sprouts between the serving bowls.
- Combine the sesame oil and stock in a large pan and bring to the boil; then reduce heat. Add the pork balls in batches.
- When they float to the top, divide amongst the bowls.
- Add chili, carrot, celery and spring onion to the stock; bring to the boil then reduce heat and simmer for 1 minute.
- Remove from heat season to taste and add the lime juice.
- Ladle into the bowls with the bean sprouts and pork balls and garnish with a few coriander leaves.