Thai Kitchen

Chicken Soup with Rice Noodles

This soup is also known as Monkey Ball Soup because of the meat or fish balls. The soup is usually garnished with chopped green onion, cilantro leaves and lots of fresh red or green chiles. You might even add chopped peanuts, crispy fried garlic and fish sauce. As it is a relatively simple recipe, many Thai restaurants might prepare it upon request. Here is a very simple version.


1/2 pound (250 g) ground pork

2 tablespoons (15 mL) peanut oil

1 teaspoon (5 mL) minced garlic

4 to 6 cups (1 to 1.5 L) chicken or beef broth

3/4 pound (375 g) (1/2-inch wide) fresh rice noodles or 1/2 pound (250 g) wide dried rice noodles, soaked

2 stalks celery, sliced on the diagonal into 1/2-inch pieces

1/2 teaspoon (5 mL) ground white pepper

1 cup (250 mL) bean sprouts


1/4 cup (125 mL) chopped green onion

1/4 cup (125 mL) fresh cilantro leaves

2 tablespoons (30 mL) serrano chile rings

1/4 cup (125 mL) chopped peanuts

Thai Kitchen® Premium Fish Sauce to taste

Cooking Instructions:

FORM pork into 1-inch (2.5 cm) balls. Set aside. Heat oil in large skillet on medium heat. Add garlic; stir fry until golden. Add pork balls; stir fry 4 minutes or until pork is cooked through.

BRING broth to boil in large saucepan on medium-high heat. Reduce heat to low. Add celery; simmer 1 minute. Add noodles and white pepper; simmer 2 minutes. Add pork balls and bean sprouts; simmer until heated through. Ladle soup into bowls.

PLACE garnishes in separate bowls to allow guests to garnish according to desired taste.