Green Coconut Curry Soup with Ginger Scallion Chicken Meatballs (Edit recipe)

This Green Coconut Curry Soup is creamy, spicy, delicious and comes together in around 30 minutes. Loaded with fresh veggies and flavourful Ginger Scallion Chicken Meatballs, it’s perfect for busy weeknights during the colder months. It can be enjoyed on its own, with zucchini noodles, rice noodles or alongside a bowl of steamed jasmine rice.

15 minutes

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	1330
Fat:	36 g
Carbohydrates:	9 g
Protein:	43 g
Cholesterol:	85 g
Sodium:	887 mg
Fiber:	3 g
Sugars:	3 g
Calculated per serving.

by Primal Gourmet

View original recipe

Serves: 4

Ingredients

1 lb Ground Chicken
1 Egg, large
.25 cup Almond Flour
.25 cup Cilantro, plus extra for garnish, fresh finely chopped
2 Green Onion (Scallion), thinly sliced
2 cloves Garlic, finely grated
1 tsp Ginger Root, finely grated
.5 tsp Kosher Salt
.25 tsp Black Pepper, freshly-cracked
2 Tbsp Coconut Oil
1 Tbsp Thai Kitchen Green Curry Paste
14 oz Coconut Milk, full-fat all-natural (1 can)
64 oz Chicken Broth, (I like Kettle and Fire)
1 tsp Fish Sauce
1 head Broccoli, small, cut into florets
.5 Green Bell Peppers, roughly chopped
1 cup Frozen Peas
1 Lime, juiced, plus extra for serving
.25 cup fresh Basil, for garnish
Rice Noodles, cooked, or Zucchini noodles, or cooked or steamed jasmine rice, optional, for serving

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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.