Thai Street Food Meatball Soup

A lighter AIP approved take on a traditional street food favourite. We used turkey mince but any protein could easily work.

Tip: We used a shark style julienne peeler for the carrot and zucchini but a spiraliser would also work.

Prep time: 15 mins
Cook time: 15 mins

Autoimmune Protocol (AIP)

Dairy Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

125 grams of lean turkey mince

2 teaspoons of coconut aminos or wheat free tamari

1 teaspoon of chopped fresh coriander

1 teaspoon of fresh grated ginger

1/4 teaspoon of fish sauce

1 long green shallot/scallion, sliced

Soup

1 1/2 cups of chicken bone broth or stock

1/2 small carrot (40g) shredded

1/2 small zucchini (50g) shredded

1 long green shallot/scallion, sliced

1 tablespoon of coconut aminos or wheat free tamari

1 1/2 teaspoons of sesame oil

1 1/2 teaspoons of grated fresh ginger

1/4 teaspoon of fish sauce

1 teaspoon of fresh lime juice

1 tablespoon of chopped fresh coriander (1 teaspoon set aside for garnish)

Method

Pre-heat oven to 180°C - 350°F Gas Mark 4 and line a baking tray.

Mix all ingredients for the meatballs together until well incorporated. Form into 6 small meatballs.

place on the prepared tray and bake for 15 minutes.

Meanwhile place all of the soup ingredients except coriander in a saucepan over medium heat and bring to a boil. Lower the heat to a gentle simmer and cook until vegetables are almost cooked through.

Add the cooked meatballs and the coriander to the broth and simmer for 2 more minutes. Serve garnished with the reserved coriander.

Calories: 374
Protein: 26.8
Carbs: 22.7
Fibre: 3
Fat: 19.1

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