- 1 pound ground chicken
- 2 eggs
- 5 cloves garlic, peeled
- 4 Thai chili peppers, trimmed
- 3 scallions, scrubbed and trimmed, divided
- 1 shallot, peeled
- 1 tablespoon lemongrass paste
- ½–¾ cup panko or plain breadcrumbs
- 1 tablespoon neutral oil
- 1 yellow onion, peeled and sliced
- 6 ounces shiitake mushrooms, stems discarded and caps sliced
- 2 tablespoons green curry paste
- 3 cups water or chicken stock
- 15- ounce can of full-fat coconut milk
- Salt and pepper to taste
Prepare the meatballs:
Combine the chicken and eggs in a large bowl. Season all over with salt.
Place the garlic, Thai chili peppers, shallot, and 2 scallions in a food processor and pulse until minced.
Add the minced aromatics to the chicken along with lemongrass paste. Use your hands to combine. Add ½ cup panko or breadcrumbs and mix to combine. If the mixture is too wet, add an additional ¼ cup of breadcrumbs. Mix until combined and let stand 10 minutes.
Heat 1 tablespoon oil over medium heat in a wide pot. Add a teaspoon of the meatball mixture and fry until cooked through. Taste and adjust seasonings if needed.
Cook the mushrooms and onions:
Finish the broth:
Mince the remaining 1 scallion, keeping the white and green parts separate.
Stir the coconut milk and white parts of the scallion into the broth. Simmer 5 minutes.
Calories: 499kcal | Carbohydrates: 15g | Protein: 27g | Fat: 39g | Sodium: 173mg | Fiber: 2g | Sugar: 3g | Vitamin C: 4mg