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Thai pork ball & noodle soup


  • Put the stock, ½ tbsp fish sauce, 1-2 tspn chilli paste, the ginger and sugar in a large pot. Bring to the boil, turn down the heat and gently simmer for about 10-15 mins until aromatic.
  • Mix the mince with the remaining fish sauce, 1 tbsp chilli paste, ground pepper to taste, the garlic and coriander until well combined.
  • Form the mixture into small meatballs and add them to the soup. Gently simmer for about 5 mins until the meat is cooked.
  • Then add the bok choy and noodles. Stir and briefly cook until the noodles have separated. Taste the soup for seasoning.
  • Serve the soup in large bowls garnished with spring onion.
  • nb.  Any Asian vegies can be used.


  • 1½ litres chicken stock
  • 1½ tbsp Asian fish sauce
  • chilli paste
  • a knob of fresh ginger, julienned
  • 1 tspn shaved palm sugar (or soft brown sugar)
  • 500 gm pork mince
  • freshly ground pepper
  • 2-3 garlic cloves, crushed
  • 3 tbsp chopped fresh coriander
  • 2 bok choy, shredded
  • 1 packet Singapore noodles
  • 2 spring (green) onions, shredded

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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