Prawn & Chicken Ball Noodle Broth

Prawn & Chicken Ball Noodle Broth

So this past week my inbox has been filling up with all these celebs being advocates of the 80/20 diet, enjoying bone broths & just generally upping their health game.

Being a lover of Chinese food I wondered if there was a way that I could create a Chinese inspired broth. I set off to experiment & this was the result. My family went mad for it. All bowls were cleared (hooray). I hope you give it a try & let us know what you think.

“Broth is a liquid food preparation, typically consisting of water, in which bones, meat, fish, cereal grains, or vegetables have been simmered. Broth is used as a basis for other edible liquids such as soup, gravy, or sauce.” –Wiki


Prawn & chicken ball noodle broth
Ingredients

  • 400g free range chicken fillets
  • 150g prawns
  • 2 lemongrass stalks (cut lengthways)
  • 1 tbsp chilli flakes
  • 2 fresh green chilli
  • 1 large piece of ginger (peeled)
  • 1 tsp five spices
  • 1 tbsp nam pla fish sauce
  • 1 kallo vegetable stock cube
  • 300g gluten free rice noodles
  • 1 tbsp soy sauce
  • 2 litres water

Instructions

1. Put the water into a large sauce pan on a low heat. Grater 1 tsp of ginger then set it aside. With the rest of the ginger, cut it lengthways and add it to the saucepan of simmering water. Place 1 piece of the lemongrass aside, then add the rest with the stock cube to the saucepan and stir until the stock cube has fully dissolved.

2. Place the chicken & prawns into a food processor. Add the ginger, lemongrass, five spices, fish sauce, soy sauce, 1 green chilli (deseeded & chopped) & 1/2 of the chilli flakes. Blitz it until it’s fully combined.

3. Spoon out a little of the mixture & roll it into a ball (no bigger than a ping pong ball size) Repeat this process until all of the mixture is gone. Sprinkle some poppy seeds into the balls insuring they are fully covered.

4. Stir the broth in the sauce pan then add the balls into the pan. Add the remaining chilli flakes. turn the gas to a medium heat. Place lid on the saucepan, then set the timer for 10 minutes.

5. When the timer goes off turn the balls over add the rice noodles and cook for a further 10 minutes.

6. When the broth has 5 minutes left, quickly clean and chop ye last green chilli. Add it to the broth give it a stir and leave it to cook for the last few minutes.

7. Once the prawn & chicken ball noodle broth has finished cooking. Ladle it into a bowl, grab a spoon & enjoy.

 

Dairy free pancakes, shrove tuesday 2016, pancake day 2016
Gluten free pancakes, shrove tuesday 2016, pancake day 2016
Prawn & chicken ball noodle broth
Prawn & chicken ball noodle broth
Prawn & chicken ball noodle broth
Kiki Blah-Blah

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Michelle is a gluten and dairy-free #FBlogger; food and recipes for all the family. She’s a fun loving mother of two who is into all things healthy eating and lifestyle. Check out her personal Juice+ journey!
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2 Comments

  1. Lizzie

    Omg – this sounds amazing!!! Will deffo give this a try!

    Reply
  2. Sareta

    Me too! This looks and sounds perfect for Autumn 🙌🏽

    Reply

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