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Yellow Curry Lemongrass Chicken Meatball Soup

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Ingredients

Units Scale
  • l lb. pkg. Sabatinos Lemongrass Chicken Meatballs
  • 2 Tbls. coconut oil
  • 8 oz. mushrooms, sliced
  • 1/2 onion, diced
  • 2 garlic cloves, chopped
  • 2–3 Tbls. yellow curry paste
  • 1 tsp. minced ginger
  • 1 tsp. lemongrass paste*
  • 2 tsp. fish sauce
  • 1 Tbls. coconut sugar
  • 4 C. chicken stock
  • 1 – 13.5oz. can unsweetened coconut milk
  • 1 pkg. non-fried ramen noodles
  • 2 C. baby spinach
  • 1 lime, juiced
  • garnish with chopped basil, if desired

Instructions

  1. In soup pot, heat coconut oil.  Add mushrooms, onions and garlic.  Saute until they start to soften.
  2. Add curry paste, ginger paste and lemongrass paste. Stir to combine with the veggies.
  3. Add pre-cooked meatballs, chicken stock, coconut milk, fish sauce and coconut sugar and heat to low boil. Add ramen noodles and continue to cook until noodles are tender, about 5 minutes.  Add spinach to wilt and lime juice.  Serve topped with chopped basil.

Equipment

Notes

*I use the ginger paste and lemongrass paste found in a container in the produce section of the market. You could use fresh ginger and lemongrass sautéed with the mushrooms, onion, and garlic, if desired.

Find it online: https://www.imbored-letsgo.com/yellow-curry-lemongrass-chicken-meatball-soup/