Gaeng Jeut Look Chin (Thai meatball soup)
1 tablespoon oil
6 cloves garlic, pounded to a mash or crushed and chopped
1 tablespoon Ground Chili & Garlic in Oil (Double Seahorse brand is best)
4 cups chicken broth
1 package Thai meatballs (pork or beef)
3 tablespoons Thai fish sauce
2 teaspoons vinegar
1 tablespoon sugar
1/4 lb. (115 g) rice noodles
1 tablespoon preserved cabbage
1 tablespoon fried garlic
1 cup bean sprouts
1 tablespoon chopped green onion
Put soup pan on medium high heat. When hot, add 1 tablespoon oil. Fry garlic and chili-in-garlic-oil until fragrant, about 30 seconds. Add chicken stock, Thai meatballs, then vinegar, fish sauce and sugar. Bring to a boil then reduce heat. Taste soup and adjust seasonings as desired. Allow soup to simmer while preparing bowls (or about 15 minutes).
In a separate pot, boil rice noodles until just cooked (time will depend on thickness of noodle you choose, be careful not to overcook). Drain and run under cold water to stop cooking process completely. Put some noodles in each bowl, top noodles with preserved cabbage. Ladle soup and meatballs into bowls. Sprinkle with cilantro sprigs, fried garlic, bean sprouts, and green onion.