Thai Coconut Soup
with Baby Bok Choy
and Meatballs


If you’ve never tried your hand at a Thai recipe, I encourage you to consider giving this one a go.  It features a traditional, Thai-flavored broth that is smooth, well-balanced and not crazy spicy. The addition of lite, coconut milk takes it over the top and out of the ‘every day’ category. It’s exotic enough for a special occasion, and yet, perfect for a casual dinner at home, with family. Most important, this soup is absolutely delicious. We love it around here, and I hope you do too. 

We lead busy lives and time savers are not only essential, but they also help cut down on the prep work. In this recipe, I used 2 squares of that frozen basil sold in those little red boxes. For this recipe, basil in this form is perfect and easy. I’m sure you’ve seen these frozen herbs in the freezer section before, give ‘em a try. I also used pre-grated ginger and lemongrass, which are available in tubes, in the produce section. Other Thai basics used in this recipe are widely available in grocery stores, so you won’t need to go on a scavenger hunt to find these items. I also lay a sheet of parchment paper on baking sheets before roasting anything, as it makes clean-up a breeze. I received that great kitchen tip from my mother.  Finally, this soup re-heats great. Leftovers of this soup never last beyond 2 days around here, it’s that good.


Shopping List:


1 pound ground turkey

grated ginger (from a tube)

grated lemongrass (from a tube)

Thai Fish sauce

Thai red curry paste

Garlic

1 shallot

Grapeseed oil

1 egg

Panko bread crumbs

Tinkyada brand, gluten-free, brown rice fettuccine 

(or gluten free noodles of choice)

4 - 6 heads, baby bok choy

1 medium sweet potato

1 32 ounce carton of chicken broth

1 14 ounce can of Lite Coconut Milk (unsweetened)

frozen basil or fresh


Method:


Step One - make the meatballs


Pre-heat oven to 400 degrees.

Place a covering of parchment paper on a baking sheet.

In a large mixing bowl, place:

2 teaspoons of grated ginger

2 teaspoons of grated lemongrass

1 teaspoon of fish sauce

Zest of 1 lime

1 clove of garlic minced

1 egg

1/2 cup panko crumbs


Using a fork mix and combine the ingredients.

Add one pound of ground turkey. Using your hands, combine 

meat and seasonings together in the bowl. 

Roll into small, bite-sized meatballs and place on baking sheet,

prepped with parchment paper.

Bake for 25-30 minutes, until tops are lightly browned.

Set aside to cool.


Step two - roast the sweet potato


Peel and slice sweet potato into cubes.

Place in a bowl and toss with a couple tablespoons of grapeseed oil,

and a few grinds each of salt and pepper.

Lay out cubes in a single on a small baking sheet prepped with 

parchment paper. Roast for 25-30 minutes in 400 degree oven,

along with the meatballs.  Start checking the potatoes at 20 minutes,

by literally sticking a fork in one of them.  When tender, remove from

oven and set aside.


Step three - clean and chop baby bok choy


Prep each head of baby bok choy by slicing off 1/4 inch from the bottomof the head. Discard. Now, quarter the bok choy, lengthwise and then slice each quarter into thirds, widthwise. Rinse well and drain in a colander. Set aside.


Step four - start the soup broth


In a large, dutch oven pour in 3 tablespoons of grapeseed oil and bring

heat up to medium. To heated oil add:


1 chopped shallot

3 cloves of garlic, minced

Cook for 3 minutes and then add the following ingredients:

2 teaspoons of grated ginger

3 teaspoons of fish sauce

2 heaping teaspoons of red curry paste

2 cubes of frozen basil

juice of one lime

Continue cooking the seasoning mix in the grapeseed oil for another 3 minutes.

Add the carton of chicken broth and combine. 

Add the can of lite, coconut milk and combine.

Reduce heat to medium low and add roasted sweet potatoes, the meatballs and the bok choy.


Step five - make the noodles


For this recipe, I use a quarter of the dried noodles from a new package. I then, break the noodles into thirds so that they’re bite-size. As mentioned earlier, I use the Tinkyada brand gluten-free fettuccine noodles, because they’re awesome. Of course you can also use udon noodles or any noodle of your choice.


Bring a pot of salted water to a boil, add noodles, cook according to package directions and drain.

Add cooked noodles to soup.

At this point, I reduce the heat to low and let it simmer for 15 - 20 minutes and 

serve hot.

Enjoy.

 







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