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Loading...A comforting Indonesian classic featuring springy, bouncy shrimp meatballs floating in a fragrant clear broth with noodles and leafy greens. Light yet deeply savory, this soup is finished with crispy fried shallots and a squeeze of lime for a refreshing finish.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 8 gFat
- 1.5 gSaturated Fat
- 48 gCarbs
- 3 gFiber
- 4 gSugar
- 32 gProtein
- 1180 mgSodium
- 620 mgPotassium
- 180 mgCalcium
- 4 mgIron
- 35 mgVitamin C
- 450 mcgVitamin A
Ingredients
For the shrimp balls
- 1 lb (450 g) raw shrimp, peeled, deveined, and patted dry
- 2 tbsp tapioca starch
- 1 large egg white
- 2 garlic cloves, finely grated
- 1 tsp fine sea salt
- 1/2 tsp ground white pepper
- 1/2 tsp granulated sugar
- 2 tbsp ice-cold water
For the broth
- 6 cups (1.4 L) low-sodium chicken or seafood stock
- 4 garlic cloves, smashed
- 1 inch (2.5 cm) fresh ginger, smashed
- 2 stalks lemongrass, bruised and tied
- 1 tsp ground white pepper
- 1 tbsp fish sauce
- 1/2 tsp salt, plus more to taste
For the noodles and vegetables
- 8 oz (225 g) fresh egg noodles or thin vermicelli
- 4 cups baby bok choy or choy sum, trimmed
- 2 green onions, thinly sliced on the diagonal
For serving
- 1/3 cup crispy fried shallots
- 1/2 cup fresh cilantro leaves
- 1 red chili, thinly sliced (optional)
- Lime wedges
- Sambal or chili sauce, to taste
Directions
- Make the shrimp paste: Pulse the shrimp in a food processor until a coarse paste forms, about 30 seconds. Add the tapioca starch, egg white, garlic, salt, white pepper, sugar, and ice water, then pulse just until the mixture becomes sticky and holds together when pinched. Do not overprocess or the balls will turn rubbery.
- Shape and chill: Using wet hands, roll the paste into 16 evenly sized balls (about 1.5 inches / 4 cm each). Place on a parchment-lined tray and refrigerate for 10 minutes to firm up.
- Prepare the broth: While the balls chill, combine the stock, smashed garlic, ginger, lemongrass, and white pepper in a large pot. Bring to a gentle boil over medium heat, then reduce to a simmer and cook for 10 minutes to infuse the aromatics.
- Cook the shrimp balls: Drop the chilled shrimp balls into the gently simmering broth. Cook for 4 to 5 minutes, until they float to the surface and feel firm and springy. Transfer with a slotted spoon to a bowl and cover to keep warm.
- Cook the noodles and greens: Add the noodles to the simmering broth and cook according to package directions, usually 2 to 3 minutes for fresh noodles. In the last minute, add the bok choy and blanch until just wilted. Stir in the fish sauce and adjust salt.
- Assemble the bowls: Divide the noodles and greens among four wide soup bowls. Ladle the hot broth over them, then arrange 4 shrimp balls in each bowl. Scatter with green onions.
- Finish and serve: Top each bowl generously with crispy fried shallots, cilantro, and sliced chili if using. Serve immediately with lime wedges and sambal on the side for customizing heat and brightness.
Cook’s Notes
- Always use ice-cold water and chilled shrimp when making the paste; keeping everything cold helps the tapioca starch create that signature bouncy, snappy texture in the finished balls.
- Do not skip the chilling step before cooking. Resting the shaped balls firms up the exterior so they hold their round shape and do not crumble when simmered.
- For an even deeper seafood flavor, swap half the chicken stock for a quick shrimp shell stock: simmer the reserved shells in 4 cups water with a smashed garlic clove and a bay leaf for 20 minutes, then strain.
- Fried shallots lose their crunch quickly once they touch liquid, so add them right at the table just before eating for maximum texture.
- Make the shrimp balls up to a day ahead and poach them just before serving; they reheat gently in hot broth without toughening up.
