Thai Meatball Soup

By Side Passion

Ingredients

• 1/2 cup fresh cilantro, finely chopped
• 1/3 cup unsweetened shredded coconut
• 3 tablespoons teriyaki sauce, divided
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1-1/2 pounds ground chicken
• 1/4 cup sesame oil
• 3 cups chicken broth
• 1 can (13.66 ounces) coconut milk
• 1-1/2 cups julienned carrots
• 2 cups torn fresh kale
• 4-1/2 teaspoons lime juice
• 1 tablespoon brown sugar
• Lime wedges, optional

Details

Level of difficulty Easy
Cost Budget Friendly

Preparation

Step 1

In a large bowl, combine cilantro, coconut, 4-1/2 teaspoons teriyaki sauce, salt and ginger. Add chicken; mix lightly but thoroughly. Shape into 1-1/2-in. balls. In a Dutch oven, brown meatballs in batches in sesame oil over medium-high heat; remove and keep warm. Drain any excess oil from pan. Add broth to pan; cook 1 minute, stirring to loosen browned bits from pan.

Step 2

Return all meatballs to pan. Add coconut milk, carrots and remaining 4-1/2 teaspoons teriyaki sauce; bring to a boil. Reduce heat; simmer, covered, until meatballs are cooked through, 5-7 minutes. Stir in kale, lime juice and brown sugar. Cook until kale just begins to wilt, about 5 minutes longer. Serve with additional chopped cilantro and lime wedges, if desired.