Dairy free
Gluten free
Chicken & Coconut Meatballs in Spiced Broth
Dairy free
Gluten free
Cooking Time:
Prep Time:
Total Time:
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.
Ingredients
- 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
Method
- To make the chicken and coconut meatballs, combine all ingredients in a bowl and mix with your hands until well-combined.
- Roll mixture into balls, using a heaped tablespoon as a size guide, and set aside.
- 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.
- Add chicken and coconut meatballs to the broth and poach until cooked through.
- 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.
