Clear Glass Noodle Soup with Shrimp Balls

5 from 4 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 2 people


For the broth:

  • 400 g Cooking broth, from the shrimp balls

If not available:

  • 400 g Water
  • 6 g Chicken broth, Kraft bouillon
  • 3 tbsp Fish sauce, light
  • 2 tbsp Rice Wine, (Arak Masak)
  • 3 tbsp Sunflower oil

For the deposit:

  • 60 g Glass noodles, dry
  • 1 Hot peppers, red, long, medium hot
  • 12 Thai prawn balls

To garnish:

  • 1 tsp Fresh celery leaves



  • Soak the glass noodles in plenty of warm water. Shorten the soft pasta with scissors and strain. Wash the peppers, remove the stem, cut diagonally into pieces approx. 6 mm wide and leave the grains as they are. Wash the fresh celery, shake dry and pluck and chop the flawless leaves. Chop a teaspoon and use immediately. Freeze the remaining leaves.

Heat and serve:

  • Heat the broth with the prawn balls and pepperoni. Add the glass noodles and celery and let them get hot. Distribute on the serving plates, serve and enjoy.


  • Thai prawn balls, see: Thai prawn balls
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Fried Coconut Linguine with Prawns

Pikeperch Fillet with Green Beans + Broccoli and Carrot Mash