Green Coconut Curry Soup with Ginger Scallion Chicken Meatballs
This Green Coconut Curry Soup with Ginger Scallion Chicken Meatballs is creamy, spicy, tangy, delicious and comes together in around 30 min
Servings: 4 people
Ingredients
- 1 pound ground chicken
- 1 large egg
- ¼ cup almond flour
- ¼ cup fresh cilantro finely chopped, plus extra for garnish
- 2 green onions thinly sliced
- 2 cloves garlic finely grated
- 1 teaspoon fresh ginger finely grated
- ½ teaspoon kosher salt
- ¼ teaspoon freshly-cracked black pepper
- 2 tablespoons coconut oil
- 1 tablespoon Thai green curry paste
- 1 14- ounce can full-fat all-natural coconut milk
- 2 32- ounce cartons Kettle & Fire Organic Chicken Broth
- 1 teaspoon fish sauce
- 1 small head broccoli cut into florets
- ½ green bell pepper roughly chopped
- 1 cup frozen green peas
- Juice of 1 lime plus extra for serving
- ¼ cup fresh basil for garnish
- Zucchini noodles cooked rice noodles or steamed jasmine rice, optional, for serving
Instructions
- In a bowl, combine the ground chicken, egg, almond flour, cilantro, green onion, garlic, ginger, salt and pepper. Mix until well combined and roll into small meatballs, around the size of a golf ball. Transfer to a tray and set aside.
- Preheat a large sauté pan over medium heat. Add the coconut oil and heat until shimmering. Carefully add the meatballs and cook, undisturbed until the bottoms are golden brown, around 5 minutes. Flip and cook until the other side is golden brown and the thickest part of each meatball registers 165F, internally, around 5 more minutes. Transfer to a bowl and set aside.
- Add ¼ cup of coconut milk to the pan and, using a wooden spoon, scrape up any brown bits. Add the curry paste and cook, stirring continuously, until almost dissolved and the oil turns slightly green in colour, around 2 minutes. Add the remaining coconut milk along with the chicken broth and fish sauce. Bring the soup to a simmer, add the broccoli, bell pepper and green peas and cook, stirring occasionally, until the vegetables are tender, around 8 minutes. Add the lime juice, taste for seasoning and adjust with more lime juice, salt and pepper as desired. Remove from heat and return the chicken meatballs back to soup to warm through.
- Ladle the soup into individual serving bowls. Garnish with cilantro, basil leaves, and lime wedges. Serve on its own or with zucchini noodles, rice noodles or a side of steamed jasmine rice.