Prepare the foods you see in this photo. And the ginger root, which I forgot to take a picture of, it is very important in this recipe.
First you need to soak the rice noodles in warm water for 20 minutes.
In the minced meat, put garlic grated on a fine grater and hot pepper to taste. If children will eat soup, then it is better not to put such pepper.
Finely chop the noodles and add them to the minced meat. Add 2 tablespoons of soy sauce.
Mix the minced meat and form small meatballs from it.
Boil the chicken broth, put the meatballs in there and cook them for 20 minutes. Add chopped lemongrass to the soup.
While the broth is cooking, wipe the mushrooms with a damp clean cloth and chop coarsely. Small mushrooms are divided into 4, and large ones into 6 parts.
And also cut the cabbage quite large, as shown in this figure.
Remove the zest from the lemon and cut into small strips.
When the meatballs are cooked, put mushrooms, lemon zest and cabbage in the soup.
Add the remaining soy sauce to the broth. Grate the ginger and squeeze the juice into the soup.
Try it and add what you think is necessary to your liking.
Bring the soup to a boil and turn it off immediately.
Let the soup brew for 5-10 minutes.
Garnish the soup with coarsely chopped green onions and sprigs of celery.