Thermomix Asian Noodle Soup with Chicken Meatballs

June 5, 2022

Soup of any kind is a winner in our home – but it must have flavour!

Any type of soup in our house is very much welcomed, but it must have flavour and must fill us up. Nothing worse than having dinner, and two hours later looking for MORE.

These are our real go to QUICK soups, but if we want more … we choose our Asian Noodle Soup with Chicken Meatballs.

Our other soup we have created is our Beef Noodle Soup (Pho Bo)

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Asian Noodle Soup with Chicken Meatballs

WW Points

What's Needed

  • Thermomix
  • Frypan / BBQ / Oven
We love soup of any kind and with our Thermomix it makes life so much easier and quicker.
This Asian inspired soup has an incredible depth of flavour and with the chicken meatballs it becomes a complete meal.
Print Recipe
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Prep Time 15 minutes
Total Time 45 minutes
Servings 4

Ingredients
  

  • 500 grams chicken - cubed
  • 4 spring onions / shallots
  • 1 bunch coriander or parsley
  • ground white pepper
  • 4 tsp ginger
  • 2 tbsp fish sauce
  • 2 clove garlic
  • 1 red chilli
  • 1 tbsp vegetable oil
  • 880 grams chicken stock
  • 680 grams water
  • 2 star anise
  • 1 tbsp brown sugar
  • 2 tbsp soy sauce
  • 100 grams vermicelli noodles or angel hair pasta optional
  • 1 bunch Bok Choy - chopped
  • 1 can Baby Corn / corn (125gm)
  • 1 can Water Chestnuts - sliced
  • bean sprouts garnish

Instructions
 

  • Place cubed chicken, spring onions, coriander, white pepper, 2 tsp ginger and 1 tbsp fish sauce into mixing bowl and press briefly 3 times/1 sec/Closed lid/Turbo.
    4 spring onions / shallots, 1 bunch coriander or parsley, ground white pepper, 4 tsp ginger, 2 tbsp fish sauce, 500 grams chicken - cubed
  • Form into meatballs and place into Varoma® Trays
  • WASH THE BOWL - No need to dry
    Instead of washing manually - fill to 1 litre line - hot water. 1 Drop washing detergent - 15 SECONDS | SPEED 5 - Rinse
  • Add garlic, chilli and remaining ginger
    Chop 3 SECONDS | SPEED 7
    2 clove garlic, 1 red chilli, 4 tsp ginger
  • Add oil - Put on TM Lid and place Simmer Basket on the lid
    Sauté 3 MINUTES | 100c | SPEED 1
    1 tbsp vegetable oil
  • Add stock, water, star anise, brown sugar, soy sauce and 1 tbsp fish sauce
    Place lid on and Varoma Basket on top with Meatballs
    Cook 15 MINUTES | VAROMA | SPEED 1
    2 tbsp fish sauce, 2 star anise, 1 tbsp brown sugar, 880 grams chicken stock, 2 tbsp soy sauce, 680 grams water

Noodles: Depending on what you are using - we use Vermicelli - we cook these separately at this point

  • Remove the meatballs to thermoserver

Meatballs: While the final of the soup is cooking, I fry off the meatballs in a fry pan to give them some browning and coating. Light spray of oil to avoid sticking to pan (this is optional)

  • Add Noodles, Bok Choy, Baby Corn and Water Chestnuts to TM bowl.
    Replace Varoma with Simmer Basket
    Cook for a further 8 MINUTES | 100c | REVERSE | SPEED 1
    100 grams vermicelli noodles or angel hair pasta, 1 bunch Bok Choy - chopped, 1 can Baby Corn / corn (125gm), 1 can Water Chestnuts - sliced
  • Serve Soup into bowls and add meatballs. Garnish with Bean Sprouts (optional)
    bean sprouts

Notes

Meatballs: To brown off in oven, give the meatballs a light spray of oil and place in hot (180C) oven for 10 mins - turning at 5 mins.
 

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