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.


Curling fan that I am come bonspiel time I plan for special meals, this year for our Canadian Brier games it was an Asian theme. So easy with the choices over at our Billboard. This soup so easy to make and enjoy while watching. As with you I used Chicken instead of the pork using 1 large clove of garlic. Great soup and into my 'Favourite Soups' cookbook.

review by:
(10 Mar 2020)