Thai Chicken Meatballs with Lemongrass Coconut Soup
Updated: Nov 14
1.5 lb. package ground chicken
½ cup of panko bread crumbs
¼ cup coconut flour
2 shallots, minced
1 inch of fresh ginger, grated
2 cloves of garlic, minced
1 stalk of lemongrass, white parts minced
2 tablespoons fish sauce
1 tablespoon soy sauce
1 ½ teaspoon of Chili paste, Sambal Oelek
hand-full of fresh cilantro, chopped
Salt and pepper to taste
1 14oz can of full cream coconut milk
1 cup homemade chicken stock
2 stalks of lemongrass, trimmed and chopped
1 inch of fresh ginger, peeled
1 lime, zested and juiced
1 ½ teaspoon coriander seeds
1 teaspoon of freshly grated turmeric
3 cardamom pods
1 cinnamon stick
2-star anise pods
4 black peppercorns
salt and pepper to taste
Hand-full of fresh cilantro, chopped
Preheat oven to 350 degrees
Line a baking sheet with parchment paper and set aside.
Place a large skillet over medium-high heat and drizzle with oil, once the oil starts to shimmer add shallots and sauté until soft. Now add lemongrass and garlic and sauté for an additional minute, remove from heat and let cool.
Place ground chicken in a large bowl making a well in the center, add the balance of the meatball ingredients along with the shallots mixture and combine well. Roll into inch size meatballs and place them on the baking sheet. Let sit for about an hour in the fridge and then bake until golden and cooked through, remove and let cool to room temp.
With a back of a knife, smash the lemongrass and cardamom pods and place in the same skillet you sauté the shallots in, followed by the ginger, turmeric, star anise, cinnamon stick, coriander seeds, peppercorns, and coconut milk. Place over medium-high heat and bring to a simmer, do not boil, reduce heat and simmer for about 15 minutes. Strain the sauce and return to the skillet, discard the solids.
Next, stir in chicken stock and place the meatballs into the sauce, simmer for an additional 10 minutes to warm meatballs. Remove from heat, and place into serving bowls. Garnish with the lime juice, zest, and cilantro – Serve
An option is to add noodles if you would like to make the main course.