MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Thai Meatball Soup
Categories: Poultry, Herbs, Greens, Citrus, Vegetables
Yield: 7 Servings
1/2 c Fresh cilantro; fine
- chopped
1/3 c Unsweetened shredded
- coconut
3 tb Teriyaki sauce; divided
1/2 ts Salt
1/2 ts Ground ginger
1 1/2 lb Ground chicken
1/4 c Sesame oil
3 c Chicken broth
13 2/3 oz Can coconut milk
1 1/2 c Julienned carrots
2 c Torn fresh kale
4 1/2 ts Lime juice
1 tb Brown sugar
Lime wedges (optional)
In a large bowl, combine cilantro, coconut, 4-1/2 ts teriyaki
sauce, salt, and ginger. Add chicken; mix lightly but thoroughly.
Shape into 1-1/2" balls. In a Dutch oven, brown meatballs in
batches in sesame oil over medium-high heat; remove and keep warm.
Drain any excess oil from pan. Add broth to pan; cook 1 minute,
stirring to loosen browned bits from pan.
Return all meatballs to pan. Add coconut milk, carrots, and
remaining 4-1/2 ts teriyaki sauce; bring to a boil. Reduce heat;
simmer, covered, until meatballs are cooked through, 5 to
7 minutes. Stir in kale, lime juice, and brown sugar. Cook until
kale just begins to wilt, about 5 minutes longer. Serve with
additional chopped cilantro and lime wedges if desired.
Recipe by Arlene Erlbach, Morton Grove, Illinois
Recipe FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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