Chicken Meatballs
- 4 scallions minced (a pinch reserved for garnish)
- 2 eggs
- 1 pound ground chicken
- 5 cloves garlic peeled and minced
- 1 tablespoon ginger peeled and minced
- 1 teaspoon crushed red pepper
- 3 tablespoons soy sauce
- 2 teaspoons sesame oil
- ½ cup panko bread crumbs plus more if needed
- Salt and pepper to taste
- 1 tablespoon neutral cooking oil for frying
Green Curry:
- 2 teaspoons sesame oil or neutral frying oil plus more if needed
- 1 yellow onion peeled and thinly sliced
- 8 ounces shiitake mushrooms caps thinly sliced, stems discarded
- 5 cloves garlic peeled and minced
- 1 teaspoon ginger peeled and minced
- 2 tablespoons green curry paste
- 4 cups chicken stock
- 14.5 ounces coconut milk full fat
- 1 pint cherry tomatoes
- Salt and pepper to taste
For Serving:
- Cooked rice noodles
- Fresh cilantro
Prepare the Chicken Meatballs:
In a bowl, combine all the ingredients for the meatballs and use your hands to mix. If the meatballs seem too wet, add a bit more panko.
Form into tablespoon-sized meatballs.
Fry the Chicken Meatballs:
Cook the Aromatics:
Heat the sesame oil in the same pot over medium heat. Add the onion and cook for 3-4 minutes. Add the sliced shiitake caps and cook for 7-8 minutes until well-browned all over.
Add the garlic and ginger and cook for 1 minute or until fragrant.
Prepare the Soup Broth:
Add the green curry paste to the aromatics and lightly mash it into the aromatics. Cook for 45 seconds until fragrant.
Pour in the chicken stock and bring to a boil. Taste and season with salt and pepper.
Calories: 678kcal | Carbohydrates: 48g | Protein: 37g | Fat: 40g | Sodium: 1307mg | Fiber: 5g | Sugar: 11g | Vitamin C: 36mg