Hot and Sour Chicken Meatball Soup

This is adapted from Donna Hay, a very quick weekday meal with chilli...of course. Have I mentioned that my chilli plant is going crazy? So not sure why I ended up buying the chilli jam for this recipe...

  • 250g thin dried rice noodles
  • 400g free range chicken mince
  • 5cm piece ginger, peeled & grated
  • 1 1/2 tbsp chilli jam
  • 1 free range egg white
  • sea salt & freshly cracked pepper
  • 2 tsp vegetable oil
  • 1.5 litres (6 cups) chicken stock
  • bunch of baby bok choy, trimmed & roughly chopped
  • handful of beans or sugar snap peas, trimmed & halved
  • 1 lime, juiced
  • garnish with freshly chopped chives (I used garlic chives from my garden) or spring onions & freshly chopped chilli
  1. Place the noodles in a glass bowl & cover with hot water for 6 minutes. Drain then set aside.
  2. In a bowl mix together chicken, minced ginger, 1 tbsp of the chilli jam, egg white, salt & pepper.
  3. Heat oil in large pot over a medium heat and cook ginger stirring for 2 minutes. Add 1/2 tbsp of chilli jam, stirring for a further 2 minutes.
  4. Add the stock, increase heat to high & bring to the boil.
  5. Roll chicken mix into small balls (about 1/2 tbsp) & add to the stock & cook for 3 minutes.
  6. Add the bok choy & beans (or peas) and cook 2 minutes.
  7. Remove from the heat & add fresh lime juice. Serve with garnish on the side & enjoy!