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Chicken Meatball Noodle Soup

  • Author: Rachel Wilcock
  • Total Time: 20 minutes
  • Yield: 2 1x


Delicious light dish



180g chicken meatballs (6 split in half again)
400ml chicken stock
0.25 tsp ground lemongrass or 1 lemongrass stalk bashed & cut in half
1inch piece ginger peeled & grated
4 tenderstem broccoli stalks halved & sliced into smaller pieces
1 pak choi head cut lengthways into quarters
1 pack straight to wok noodles (150g)
1tbsp fish sauce
5ml lime juice
1/2 red chilli sliced
1 spring onion sliced


  1. Pour chicken stock into a saucepan & heat, when it starts to boil add the lemongrass & ginger.
    Add the meatballs & simmer for about 3 minutes then turn each meatball.
  2. Add the fish sauce, lime juice, broccoli & pak choi & simmer for a further minute until the pak choi leaves have wilted.
  3. Remove noodles from packet, place them in a sieve & pour boiling water over them to rinse off the oil they come in & heat them through.
  4. Divide noodles between 2 bowls then divide the hot mixture between the bowls & garnish with spring onion & chilli.
  • Prep Time: 10
  • Cook Time: 10


  • Calories: 272