Description
A warm and comforting soup featuring tender meatballs in a rich, creamy broth infused with ginger and fresh herbs.
Ingredients
- ¼ cup grated onion (from about ½ medium yellow onion)
- ½ tsp kosher salt
- 2 tbsp almond flour (or oat flour for nut-free)
- 2 tsp red curry paste (such as Thai Kitchen)
- 1 lb 93% lean ground dark meat chicken
- 1 quart chicken stock (or vegetable stock)
- 2 cups unsweetened coconut milk (from 1 (15-oz) can), divided
- 2 cups water
- ¼ cup coconut aminos (or tamari)
- 2 inch piece of peeled ginger
- 3 whole peeled garlic cloves
- 1 stalk lemongrass, peeled and cut in half (optional but recommended)
- 2 tbsp red curry paste, divided
- 1 tbsp fish sauce (substitute vegan for vegetarian)
- 2 tbsp fresh lime juice
- 2 cups packed baby spinach
- 1 box thin rice noodles (omit for paleo or Whole30)
- sliced red Thai chilis or jalapeño
- fresh cilantro leaves
- fresh mint leaves
- sweet chili sauce
- spicy chili paste
Instructions
- In a mixing bowl, combine the grated onion, kosher salt, almond flour, and red curry paste.
- Add the ground dark meat chicken to the mixture and mix until well incorporated.
- Roll the mixture into small meatballs, about 1 inch in diameter. Set aside.
- In a large pot or slow cooker, pour in the chicken stock and water.
- Add the peeled ginger, garlic cloves, lemongrass, and the remaining 2 tablespoons of red curry paste.
- Bring the mixture to a gentle simmer over medium heat (if on the stovetop).
- Carefully add the meatballs to the broth, cooking until they are fully cooked through, about 10-15 minutes.
- Stir in the coconut milk and coconut aminos, followed by the fish sauce and lime juice.
- Add the baby spinach and stir until wilted. If using rice noodles, cook them separately and then add them to the soup.
- Serve hot, garnished with sliced chilis, fresh cilantro, fresh mint, and a drizzle of sweet chili sauce or spicy chili paste.
Notes
For meal prep, this soup stores well in the fridge for up to 3 days or freezer for a month. Reheat gently and add a splash of coconut milk for creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop or Slow Cooker
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg