zoom Thai Pork and Rice Soup

    Save to your scrapbook

    Thai Pork and Rice Soup

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Thai Pork and Rice Soup

    Minced pork may not be the most glamorous of meats but with these Asian flavours it becomes surprisingly alluring. The simplicity of this brothy soup demands a deeply flavoured stock, and a good shake of rice bulks it up nicely.

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    • 1.2 litres chicken stock
    • 2cm fresh root ginger, peeled and shredded
    • 1 tsp sugar
    • 1 tbsp fish sauce
    • 100g chinese cabbage, shredded
    • 100g cooked short grain rice or 150g rice noodles
    • 6 salad onions, shredded
    • ½ tsp sesame oil
    • Meatballs
    • 3 garlic cloves, chopped
    • 10g fresh coriander, including the roots if possible
    • 450g minced pork
    • 2 tsp fish sauce
    • ¼ tsp ground white pepper


    1. For the meatballs, put the garlic and coriander in a food processor; blend together until chopped. Add the pork, fish sauce and pepper and blend. With wet hands, roll the mixture into balls – it should make about 32. If not using straight away, cover and chill for up to 24 hours.
    2. For the soup, heat the stock with the ginger, sugar and fish sauce and leave to bubble for 5 minutes. Lower in the pork meatballs and gently simmer for 3 minutes (the water should be barely bubbling). Add the cabbage and rice and simmer for another 2 minutes, or till the meatballs are cooked through.
    3. Serve the soup and meatballs in bowls, scattered with the salad onions and drizzle with sesame oil.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars