Chicken Ball & Rice Noodle Soup
125g dried flat rice noodles
6 dried shiitake mushrooms
2 carrots cut into small cubes
1 canned young corn, sliced
2 large chicken thigh fillets, excess fat removed, cut into small pieces
2 cups chopped celery
1/4 cup chopped fresh coriander
2 tsp grated fresh ginger
2 garlic cloves, crushed
4 cups chicken stock
2 tbsp rice wine vinegar
2 tbsp light soy sauce
2 tbsp fish sauce
2 spring onions, finely chopped
2 small fresh chillies, thinly sliced diagonally
Place the rice noodles in a large heatproof bowl and cover with plenty of boiling water. Set aside for 10 minutes to soften slightly.
Place the mushrooms in a small heatproof bowl. Pour over 1/2 cup boiling water and set aside for 10 minutes to soak.
Meanwhile, place the chicken in the bowl of a food processor and process until finely minced. Add salt and pepper and process until well combined. Use wet hands to shape into 20 walnut-sized balls. Transfer to a plate, cover and set aside.
Drain the mushrooms and reserve the liquid. Squeeze excess moisture from mushrooms. Remove hard stalks and discard, and thinly slice the caps.
Prepare the soup base; boil the chicken stock with ginger, garlic, coriander leaves and celery for about 20 minutes. Remove and discard the vegetables from the stock
Add mushrooms, reserved mushroom liquid, carrots and corns into the stock in a large sauce-pan. Add water, if necessary.
Add rice vinegar, fish sauce and soy sauce and bring to the boil over medium-high heat.
Reduce the heat to medium-low, add the chicken balls and simmer, uncovered, for 5 minutes or until the chicken balls are just cooked through.
Meanwhile, drain the noodles
Ladle the soup into serving bowls and top with spring onions, crispy fried shallots and chillies. Serve immediately.
A summer-inspired Dutch-Flemish artificial flower arrangement