Vegetable Broth with Meatballs

Ingredients

• 40 g lemongrass (2 stalks)
• 10 g ginger (1 piece)
• 1 Green Chili Pepper
• 1 l vegetable broth
• 3 kaffir lime leaves
• 500 g chicken breast fillet
• 180 g spring onions (6 spring onions)
• 5 g coriander (1 handful)
• 1 egg
• 2 tbsp Soy sauce
• 1 tsp dark sesame oil
• Salt
• Pepper
• Cayenne pepper
• 40 g whole wheat breadcrumbs (4 tbsp)
• 1 tbsp peanut oil
• 100 g glass noodles
• 2 tbsp Lime juice

Instructions

1. 1.

   Clean, wash and halve lemongrass lengthwise. Peel ginger and slice into rounds. Halve chili pepper lengthwise, deseed, wash and chop.

2. 2.

   Bring broth with lemongrass, ginger, chili and lime leaves to a boil in a pot. Set aside and let steep for about 10 minutes.

3. 3.

   Meanwhile, rinse chicken meat, pat dry, finely mince. Clean, wash and finely chop spring onions. Wash coriander, shake dry and chop.

4. 4.

   Mix half the spring onions, egg, half the coriander and minced chicken. Season with 1 tbsp soy sauce, sesame oil, salt, pepper and cayenne pepper; combine well. Add breadcrumbs and knead until the mixture is moldable. Form into balls. Heat peanut oil in a wok or pan. Fry meatballs over medium heat for about 5 minutes on all sides. Remove and drain briefly on kitchen paper.

5. 5.

   Prepare glass noodles according to package instructions.

6. 6.

   Strain broth through a sieve and bring to boil in a pot. Season with remaining soy sauce and lime juice. Add the meatballs and let simmer at low heat for about 5 minutes. Then stir in noodles, remaining spring onions and coriander. Warm soup briefly again.