Authentic Thai Meatball Noodle Soup Recipe | Easy & Flavorful

INGREDIENTS

Thai Meatballs (recipe) 12 ounces uncooked egg noodles 2 cans (about 14 ounces each) reduced-sodium chicken broth 2 tablespoons packed brown sugar 2 tablespoons fish sauce or reduced-sodium soy sauce 1 small piece fresh ginger (about 1X1/2 inch), cut into thin strips 1 medium carrot, cut into matchstick-size strips 1 pound bok choy, cut into 1/2-inch-wide strips 1/2 cup slivered fresh mint or basil leaves or chopped fresh cilantro

PREPARATION:

1. Prepare Thai Meatballs. While meatballs are cooking, cook noodles according to package directions; drain. Transfer noodles to large serving bowl; keep warm.
2. Heat chicken broth in large saucepan or wok over high heat. Add brown sugar, fish sauce and ginger; stir until sugar is dissolved. Add meatballs and carrot to saucepan; bring to a boil. Reduce heat to medium-low; cover and simmer 15 minutes or until meatballs are heated through.
3. Add bok choy; simmer 4 to 5 minutes or until stalks are crisp-tender. Stir in mint; spoon mixture over noodles in serving bowl.

This recipe appears in: Thai