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Donal Skehan
Thai Chicken Meatball Soup | DonalSkehan.com
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Thai Chicken Meatball Soup

November 26

Easy comfort food can be tricky to come by but there is something about chicken soup that instantly speaks to me on darker days. With inspiration from vibrant Thai flavours and ingredients, this chicken dumpling/meatball soup is made in minutes. The only prerequisite is that you do need good-quality chicken stock, homemade is best but you can now buy fairly decent quality stuff in plastic pouches from most supermarkets, which will also do the trick here.

  • serves Serves 4
  • time 25 mins

Method

  1. 1. First make the dumplings. Put the garlic, chilli and coriander stalks in a food processor and blitz until finely chopped. Add the chicken, fish sauce, beaten egg and 3 tablespoons of the rice flour and blitz again until smooth.
  2. 2. Sprinkle a plate evenly with the remaining rice flour and drop tablespoon amounts of the chicken mixture into the flour and roll into little dumplings – you should make 16 balls. Set aside.
  3. 3. Bring the chicken stock to the boil in a large pan and add the carrot, ginger and chilli; simmer gently for 4–5 minutes or until the carrot is tender. Reduce the heat and then carefully drop the dumplings into the simmering liquid and cook for 3 minutes or until the dumplings are firm and cooked all the way through (they will rise to the surface once cooked).
  4. 4. Stir through the fish sauce, lime juice and coriander leaves. Taste and adjust the broth for seasoning. Serve in deep bowls with a little extra coriander to garnish.

Ingredients

1.5 litres good-quality chicken stock 3 carrots, cut into julienne strips

Thumb-sized piece of fresh ginger, very finely chopped

1 long red chilli, thinly sliced on the diagonal

2 tbsp fish sauce 

Juice of 1 lime

Large handful of coriander leaves, roughly chopped (reserve the stalks for the dumplings)

Sea salt and freshly ground black pepper

For the chicken dumplings:

2 garlic cloves

1 red chilli

Handful of coriander stalks

200g chicken breasts, roughly chopped

1 tbsp fish sauce

1 large free-range egg, beaten 5 tbsp rice flour