| Prep Time | 5 minutes |
| Cook Time | 30 minutes |
| Servings |
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Instructions
- Prepare the foods you see in this photo. And the root of the ginger, which I forgot to photograph, it's very important in this recipe.
- For starters need to soak rice noodles in warm water for 20 minutes.
- The stuffing to put grated on a fine grater garlic and hot pepper to taste. If the children will be eating soup, is the pepper better not to put.
- Noodles finely chop and add to the minced. Add 2 tablespoons of soy sauce. Mix the minced meat and make it into small meatballs. Boil chicken broth, put there meatballs and boil them for 20 minutes. To the soup add chopped lemongrass.
- While the broth is cooked, the mushrooms wipe with a damp, clean cloth and coarsely chop. Small mushrooms on 4, and large on 6 parts.
- A cabbage also cut into quite large, as shown in this picture. With lemon to remove the peel and chop small strips. When meatballs are cooked in the soup to put mushrooms, lemon peel and cabbage. Add the remaining soy sauce to the broth. To grate the ginger and push the juice into the soup. Taste and add what you think is necessary to your taste. Bring the soup to a boil and right there turn off. Let the soup stand for 5-10 min.
- Decorate the soup with coarsely chopped green onion and sprigs of celery green.
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