Asian Pork & Glass Noodle Soup

Prep Time
Cook Time
Ready In

"This is a fantastic soup we really enjoy. There are never any leftovers when I serve this, it is always gobbled all up. The aroma that fills the house when you are cooking this is just amazing."

Original recipe yields 6 servings


  • Serving Size: 1 (347.6 g)
  • Calories 233.9
  • Total Fat - 6.7 g
  • Saturated Fat - 1.1 g
  • Cholesterol - 181.4 mg
  • Sodium - 1373.4 mg
  • Total Carbohydrate - 26.1 g
  • Dietary Fiber - 1.9 g
  • Sugars - 3.6 g
  • Protein - 16.6 g
  • Calcium - 38.7 mg
  • Iron - 2.9 mg
  • Vitamin C - 7 mg
  • Thiamin - 0.1 mg

Step 1

Using a mortar and pestle work the ginger, garlic and salt into a paste.

Step 2

Transfer the paste into a large bowl and mix with the ground chicken, flour, fish sauce and 1/2 tablespoon of the sesame oil. Mix until well blended; set aside.

Step 3

Bring the avocado oil to medium high heat and toss in the quartered shallots; cook until they start to brown. Mix in the garlic chili past and add the broth a bit at a time.

Step 4

Bring to a boil and drop the chicken mixture a spoon full at a time into the broth; cook for 5 minutes and reduce heat to low.

Step 5

Add the glass noodles and let sit for 3 to 4 minutes until noodles have softened; stir in the remaining sesame oil and chives and ladle into bowls.

Step 6


Tips & Variations

No special items needed.