Chicken & Coconut Meatballs in Spiced Broth

Aileen Keogh
Aileen Keogh
Servings: 4
Rating:
4.5
Cooking Time: 35 MINS
Prep Time: 15 MINS
Total Time: 50 MINS

Packed with flavour, this chicken meatball soup is the ultimate crowd pleaser. Ginger, turmeric and garlic boast anti-inflammatory and antimicrobial benefits, while creamy coconut contains lauric acid which helps to protect against pathogenic bacteria. 

  • For the chicken and coconut meatballs:
  • 500g organic chicken, minced
  • ½ cup quinoa, cooked in filtered water
  • ½ cup coconut cream
  • ¼ frozen banana, coarsely chopped
  • ½ bunch coriander, finely chopped (roots included)
  • 1cm piece ginger, finely grated
  • 1 large garlic clove (or 2 small), grated
  • Himalayan salt
  • For the spiced broth:
  • 4 cups (1L) chicken stock, made using filtered water
  • 400g can of coconut cream
  • 1cm piece fresh turmeric, grated
  • 1 small chunk of ginger, sliced
  • 6 kaffir lime leaves, bruised and torn
  • 1 teaspoon pure maple syrup
  • Himalayan salt, to taste
  • To serve:
  • 1 fresh red chilli, finely sliced
  • Bean shoots
  • Fresh mint
  • Fresh Thai basil
  • Fresh coriander
  • Rice noodles, optional
  1. To make the chicken and coconut meatballs, combine all ingredients in a bowl and mix with your hands until well-combined.
  2. Roll mixture into balls, using a heaped tablespoon as a size guide, and set aside.
  3. For the broth, add chicken stock and coconut cream to a saucepan and bring to a simmer. Stir in turmeric, kaffir lime leaves, maple syrup, salt and ginger slices and simmer for 15 minutes.
  4. Add chicken and coconut meatballs to the broth and poach until cooked through.
  5. Ladle broth and meatballs into bowels and serve with fresh chilli, bean sprouts, mint, basil and coriander on top. For a more filling dish, serve with rice noodles.

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