• Prep Time 20 minutes
  • Cook Time 10 minutes
  • Serving For 4 People
  • Difficulty Normal
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This recipe is best with
Anchor Extra Stretch

Recipe Ingredient

  • CHICKEN MEAT BALL
  • 500g boneless chicken thigh
  • 10g salt
  • 10g sugar
  • 1g black pepper
  • 40g tapioca starch
  • 20g carrot, diced
  • 20g celery, diced
  • 30g onion, diced
  • 30g coriander, chopped
  • A handful of lime leaf, shredded
  • 300g Anchor Extra Stretch Mozzarella Shredded
  • SOUP BASE
  • 700g water/chicken stock
  • 120g instant tom yum paste
  • 3 pcs lemongrass, crushed
  • A handful of lime leaf
  • A handful of canned mushroom
  • A handful of cherry tomato

Instructions

    TO MAKE MOZZ STUFFED CHICKEN MEATBALLS
  1. Dice all vegetables and set aside.
  2. With a food processor, put in boneless chicken thigh, salt, sugar, black pepper and tapioca starch and blend until form into sticky paste.
  3. In a large mixing bowl, mix chicken filling, diced vegetable and ANCHOR Extra Stretch Mozzarella Shredded Cheese together until evenly incorporated.
  4. Portion chicken meatballs into 20gm. And keep chill until needed.
  5. TO MAKE TOM YUM SOUP BASE
  6. In a soup pot, boil stock with tom yum paste and lemongrass. Adjust seasoning with fish sauce, white palm sugar, lime juice according to taste if needed.
  7. Add in canned mushroom, cherry tomato and lime leaf together with the stuffed chicken meatballs. Boil in medium low heat for 8 - 10mins.
  8. Garnish with coriander leaf and serve.

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