Thai Chicken Meatball Glass Noodle Soup | Quick and Warming

Finely chop or mince the chicken breast fillet. Place it in a bowl, then mix in 1 crushed clove of garlic, 15 ml of soy sauce, and some of the chopped green onion greens. Mix thoroughly, then shape into small, walnut-sized meatballs.

Peel the carrot and cut it into thin matchsticks or rounds. Wash the pak choi and cut it lengthwise into wedges, and finely chop the remaining garlic and ginger.

Heat the sesame oil in a large pot, then saute the remaining crushed garlic and grated ginger for 1 minute until fragrant. Pour in the chicken stock and the remaining 15 ml of soy sauce, then bring to a boil.