Thai-Style Coconut & Meatball Soup
Prep Time
Serves
Cooking Mode
3 cups Compliments Organics Low Sodium Vegetable Broth
1 can Compliments Light Coconut Milk
1 tbsp fish sauce, or to taste
4 tsp minced fresh ginger
1 tbsp lemon zest
2 tbsp lemon juice
1 tsp brown sugar
16 Sensations Sterling Silver Chuck Beef Meatballs
4 oz mushrooms, thinly sliced
1 red pepper, thinly sliced
1 Thai red chili, thinly sliced
¼ cup cilantro leaves
lime wedges, for serving
3 cups Compliments Organics Low Sodium Vegetable Broth
1 can Compliments Light Coconut Milk
1 tbsp fish sauce, or to taste
4 tsp minced fresh ginger
1 tbsp lemon zest
2 tbsp lemon juice
1 tsp brown sugar
16 Sensations Sterling Silver Chuck Beef Meatballs
4 oz mushrooms, thinly sliced
1 red pepper, thinly sliced
1 Thai red chili, thinly sliced
¼ cup cilantro leaves
lime wedges, for serving
Directions
1Combine broth and coconut milk in medium saucepan set over high heat; bring to a boil. Stir in fish sauce, ginger, lemon zest, lemon juice and brown sugar. Reduce heat to medium-low; cook 3 to 5 min. to blend flavours.
2Stir in meatballs, mushrooms, red pepper and chili. Cook 8 to 10 min. until meatballs are heated through and mushrooms and peppers are tender. Sprinkle with cilantro and serve with lime wedges.
Tips
1
Substitute cilantro with Thai basil.
2
Substitute fish sauce with soy sauce.
3
Substitute Sensations by Compliments Uncooked Extra Large Black Tiger Shrimp for the meatballs.
Disclaimer
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Personal Note
Personal Note
