![Thai Meatball Soup](http://www.hudsonkitchenware.com/cdn/shop/articles/Thai-Meatball-Soup_EXPS_RC22_268407_P2_MD_05_05_8b.jpg?v=1699993507)
Thai Meatball Soup
INGREDIENTS
RECOMMENDED HUDSON PRODUCTS
![Thai Meatball Soup](http://www.hudsonkitchenware.com/cdn/shop/articles/Thai-Meatball-Soup_EXPS_RC22_268407_P2_MD_05_05_8b.jpg?v=1699993507)
Instructions
- In a large bowl, combine cilantro, coconut, 4-1/2 teaspoons teriyaki sauce, salt and ginger. Add chicken; mix lightly but thoroughly. Shape into 1-1/2-in. balls. 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 teaspoons teriyaki sauce; bring to a boil. Reduce heat; simmer, covered, until meatballs are cooked through, 5-7 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.
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