Ingredients
Scale
- 1 lb ground chicken
- 1 large egg
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 tbsp soy sauce
- 1/4 cup fresh cilantro, finely chopped
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 2 large shallots, thinly sliced
- 1 large carrot, julienned
- 1/2 lb shiitake mushrooms, sliced
- 3 cloves garlic, minced
- 1.5 tbsp fresh ginger, minced
- 2.5 tbsp Thai red curry paste
- 1.5 tbsp agave syrup
- 4 cups chicken stock
- 13.5 oz full-fat coconut milk
- 8 oz rice pasta, broken into 3-inch pieces
- 2 cups fresh baby spinach
- 2 tbsp fresh lime juice
- 1 stalk lemongrass, bruised (optional)
- 1/4 cup fresh cilantro leaves
- 1 lime, cut into wedges
Instructions
- In a mixing bowl, combine ground chicken, egg, minced garlic, ginger, soy sauce, cilantro, salt, and pepper. Mix well and form small meatballs.
- Heat olive oil in a large pot over medium heat. Brown meatballs on all sides for 5-7 minutes; then remove from pot.
- In the same pot, sauté shallots until translucent. Add carrots and mushrooms; cook until softened. Stir in garlic and ginger.
- Add Thai red curry paste and cook briefly until fragrant. Pour in soy sauce, chicken stock, and coconut milk; bring to a simmer.
- Add meatballs back to the pot along with rice pasta; cook according to package instructions.
- Stir in baby spinach and lime juice just before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 120mg