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Thai dish recipes: clear soup with glass noodles

Serves: 4 persons

150 g ground pork or chicken

1/2 tsp soy sauce

1/4 tsp ground white pepper

4 cup Thai Chicken Stock

3 white peppercorns, crushed

5 cloves garlic, crushed

50 g dried glass noodles (bean thread or cellophane noodles), soaked in warm water to soften

1 tsp fish sauce

6 dried Chinese mushrooms, soaked in hot water to soften, stems discarded, tops sliced

1/4 tsp sugar

1 spring onion, cut into 1 cm pieces

2 tbsp chopped coriander leaves (cilantro)

1.

Mix the meat, soy sauce and ground white pepper together well, and form into small, roughly shaped meatballs.

2.

Heat the chicken stock in a pot, add the crushed peppercorns and garlic, and bring to a boil. Place the meat balls in the boiling stock and then add the noodles, fish sauce, mushrooms and sugar. Simmer until the meatballs are cooked. Add the spring onions and coriander leaves and remove from the heat immediately. Serve accompanied by rice.

Note: Glass noodles are soaked in warm water for about 5 minutes to soften and swell.

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