Thai Shrimp Meatballs In Coconut Soup
"Have everything ready. As always season to taste. From Canadian Living Magazine"
Original is 4 servings
Ingredients
- Meatballs
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- Broth
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- Garnish
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Nutritional
- Serving Size: 1 (619.5 g)
- Calories 523
- Total Fat - 31 g
- Saturated Fat - 16.1 g
- Cholesterol - 371.6 mg
- Sodium - 2674.2 mg
- Total Carbohydrate - 37.9 g
- Dietary Fiber - 6.8 g
- Sugars - 7 g
- Protein - 28.7 g
- Calcium - 229.6 mg
- Iron - 4.9 mg
- Vitamin C - 43.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to broil and lightly grease a baking sheet.
Step 2
In large bowl, combine shrimp, bread crumbs, mayonnaise, cilantro, soy sauce, ginger, sriracha, sesame oil, green onions, salt, pepper and egg.
Step 3
Using your hands, shape mixture into balls, about 1 tablespoon at a time.
Step 4
Transfer to prepared baking sheet.
Step 5
Broil until meatballs are golden brown, about 15 minutes. Check so it doesn't burn, 15 minutes is a lot for shrimp.
Step 6
Broth :
Step 7
Meanwhile, in large saucepan heat oil over medium heat.
Step 8
Add shallot, garlic and ginger.
Step 9
Cook, stirring occasionally, about 3 minutes.
Step 10
Add curry paste, cook stirring constantly, about 1 minute.
Step 11
Add broth, scraping up browned bits from bottom of pan with wooden spoon.
Step 12
Season to taste.
Step 13
Bring to boil and add bok choy.
Step 14
Reduce heat to medium-low and simmer about 5 minutes.
Step 15
Pour in coconut milk, fish sauce and lime juice; cook until bok choy is tender, about 5 minutes.
Step 16
Divide broth and meatballs among bowls.
Step 17
Season to taste.
Step 18
Sprinkle with cilantro, and serve with lime wedges.
Tips
No special items needed.
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