Boil the rice according to the instructions on the package.
2
Mince the garlic and chili, and grate the ginger.
3
Add garlic, ginger and chili to a bowl together with the meat mince and use a fork to combine. Shape the dough into meatballs. Next, brown them in a regular pan or a deep frying pan with some oil or butter.
4
Thinly slice the spring onion, carrot and cabbage.
5
Once the meatballs are golden brown on all sides, add the vegetables. Fry for a minute or so before adding water and soy sauce. Simmer for about 10 minutes.
6
Serve the soup with rice, fresh lime juice and top with sesame seeds if you're feeling fancy.
