Name: Yellow Thai Coconut Broth with Chicken Meatballs & Thai Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 500 g ground chicken; 400 ml coconut milk; 500 ml chicken stock; 2 stalks lemongrass; 20 g galangal; 15 g fresh turmeric; 4 Kaffir lime leaves; 2 tbsp Thai red curry paste; 2 tbsp fish sauce; 1 tbsp palm sugar or brown sugar; 2 tbsp lime juice; 2 tbsp fresh cilantro; 2 tbsp Thai basileaves; 2 bird's eye chilies; 1 egg; 1 tbsp cornstarch; salt; 4 cups mixed salad greens; 1 carrot; 1 cucumber; 0.5 red bell pepper; 2 tbsp fresh mint leaves; 1 tbsp peanut oil or neutral oil; 1 tbsp lime juice; 1 tbsp fish sauce; 0.5 tbsp palm sugar; 1 bird's eye chilies

Method

Prepare the chicken meatballs (see Meatballs component).
Prepare the yellow coconut broth (see Broth component).
While the broth is simmering, assemble the Thai salad (see Salad component).
Once the meatballs are cooked through, ladle broth with meatballs into bowls.
Top each bowl with a generous handful of the fresh Thai salad.
Garnish with extra cilantro, mint, and a squeeze of lime if desired.
Serve hot and enjoy.

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Yellow Thai Coconut Brothwith Chicken Meatballs & Thai Salad

Method

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