30min 4 ppl
Guay Teow Look Chin Pla (Fish Ball Noodle Soup)
18 minutes
4 people
Medium31–60 min or 7–12 steps
18 min · 7 steps
Medium: 31–60 min or 7–12 steps
330 kcalper person
Protein 20g
Carbs 50g
Fats 5g
About this dish
The pescatarian side of Thailand's clear-broth noodle soup, bouncy fish balls and rice noodles in a garlic-scented fish stock finished with morning glory and garlic oil.
Allergy Info
Gluten, Soya, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Garlic clovesfinely chopped, divided4
- Beansproutsto serve100 g
- Morning glorycut into 5cm lengths100 g
- Spring onionssliced, to serve2
- Fresh Corianderroughly chopped, to serve10 g
Fish & Seafood
- Fish balls300 g
Tins & Jars
- Fish stock1000 ml
Dried Goods
- Rice stick noodlessoaked and blanched300 g
Spices & Seasonings
- White pepper0.5 tsp
Oils & Condiments
- Vegetable Oil2 tbsp
- Fish sauce2 tbsp
- Light soy sauce1 tbsp
Utensils
- Small saucepan
- Large saucepan
- Slotted spoon
- Chopping board
- Sharp knife
- Ladle
Method
1
Heat the vegetable oil in a small saucepan over medium heat and fry half the garlic for 2 minutes until golden and crisp, then lift out with a slotted spoon and set aside as garlic oil.
Approx. 2 minutes
2
Pour the fish stock into a large saucepan, add the remaining garlic and bring to a simmer.
Approx. 3 minutes
3
Add the fish balls and simmer for 5 minutes until they float and are heated through.
Approx. 5 minutes
4
Stir in the fish sauce, light soy sauce and white pepper and simmer for 2 minutes.
Approx. 2 minutes
5
Add the morning glory and cook for 1 minute until just wilted.
Approx. 1 minute
6
Divide the blanched rice noodles and beansprouts between four bowls and ladle over the hot broth, fish balls and morning glory.
Approx. 3 minutes
7
Drizzle each bowl with the garlic oil and scatter over the spring onions and coriander.
Approx. 2 minutes
