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Chicken and Fish Balls in Asian Noodle Broth



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Chicken and Fish Balls

  • 1 red chilli, deseeded and roughly chopped
  • 2 Kaffir lime leaves, de veined
  • 2 cloves of garlic
  • 2 cm piece of ginger, halved
  • 3 spring onions, chopped
  • 150 grams firm white fish (ling), cubed
  • 350 grams skinless chicken breast, cubed
  • 1 teaspoon sesame oil
  • 1 tablespoon chinese cooking wine
  • 1 tablespoon light soy sauce
  • pinch sea salt


  • 2 spring onions, finely sloced
  • 1/2 red chilli, finely sliced
  • 2 cm piece ginger, finely julienned
  • 1 - 2 tablespoon Stock Concentrate
  • 1/2 teaspoon sesame oil
  • 2 tablespoon light soy
  • 1 tablespoon lime juice
  • 1/2 teaspoon sugar
  • 3 - 4 portions dried noodles
  • 1 cup of broccoli flowerettes
  • small bunch of green beens chopped

Recipe's preparation

    Chicken and Fish Balls
  1. Set blades running at speed 6 and add chilli, kaffir lime, garlic, ginger and spring onions through the hole in the lid for 6 seconds.

    Scrape down sides and chop again at speed 6 until no chopping noise.

    Add chicken first then fish.  Add sesame oil, cooking wine, light soy and salt.  Speed 6 for 6 seconds.  Mix with spatular to check all smooth and meat evenly minced.  If not repeat last step for 3 - 4 seconds.

    With wet hands form into balls the size of a walnut and refridgerate.

  2. Broth
  3. Add all ingredients except noodles to cleaned TM bowl.  (If making meal straight away there is no need to clean bowl as this will add to broth flavour).

    Top up with water to maker below max marker.  Stir at speed 2 for 2 seconds. 

    Place chicken and fish balls evenly in lightly greased varoma dish and tray with space between them.

    Set varoma in place over broth.  Cook at varoma temp  at speed 1.5 for 20 mins.

    Set varoma dishes aside, add broccoli and beans to broth and add noodles to basket and place into TM with broth.  Replace varoma into position and set to varoma temp seed 1.5 for 5 mins.

    Remove varoma dishes ready for serving.  Using spatular remove basket into a draining bowl and take all to the table along with broth in TM.

    Serve noodles into individual bowls, top with 5 - 6 balls and pour over broth making sure everyone gets a share of the greens aswell.


Accessories you need

  • Varoma
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  • Simmering basket
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  • Spatula TM31
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My broth turned out rusty in colour as my last batch of stock veg concentrate had beet leaves and stems in it.  Yours will be different.

Served us as a main for 3 people. (Adults)

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • We enjoyed this complete

    Submitted by soulful on 13. July 2016 - 08:56.

    We enjoyed this complete meal.  I adusted the recipe to suit my intolerance and also made it 'Paleo'.  I replaced the cooking wine with coconut vinegar, soy sauce with Tamari sauce and used kelp noodles (wheat free).  For my greens I used baby spinach, fresh coriander, parsley and fresh green chillies.  I thought the broth was missing something, so I adjusted the broth with a little fish sauce and more lime.  Thank you for posting your recipe.  

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  • Yummy!!!!!!!!!

    Submitted by cabitancurt on 20. May 2015 - 19:04.

    Big Smile


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  • I made this broth to go with

    Submitted by Maida on 12. October 2014 - 13:35.

    I made this broth to go with dumplings from another recipe. My vegetables were bok Choy and mushrooms. Delicious!  tmrc_emoticons.)

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  • ymmy  

    Submitted by sdi12 on 6. April 2014 - 21:12.



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