Thai Ginger Meatball Soup
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Prep time: 
Cook time: 
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Serves: 4 servings
 
Ingredients
  • MEATBALLS
  • 1 pound ground pork
  • 1½ Tbsp ginger,minced
  • 1 tsp lemongrass, minced
  • 2 Tbsp Coconut Aminos
  • ½ tsp Fish Sauce
  • ⅓ cup green onions, minced (only use greens if AIP)
  • 1 Tbsp Otto’s Naturals Cassava Flour
  • 1 egg (optional-leave out if AIP)
  • ½ tsp sea salt
  • pinch of white pepper
  • SOUP
  • I Tbsp coconut oil
  • 1 medium onion, thinly sliced
  • 2 garlic cloves, minced
  • 4-6 one inch pieces of lemongrass, smashed
  • 1 Tbsp ginger, minced
  • ¼ tsp fish sauce Fish Sauce
  • 1-2 Tbsp Green Curry Paste
  • 1½ cup Coconut Milk
  • 4 cups bone broth
  • 1 Tbsp Coconut Aminos
  • ½ tsp sea salt
  • ½ tsp red pepper flakes (leave out for AIP)
  • 2 cups Spaghetti Squash Noodles
  • Cilantro, green onions and slice of lime to garnish
Instructions
  1. SPAGHETTI SQUASH
  2. Preheat oven to 375
  3. Stab spaghetti squash multiple times.
  4. Place on parchment lined baking sheet.
  5. Bake for 30 minutes or until tender, turning over halfway through
  6. Let cool before cutting in half, spoon out seeds and cuts, shred into noodles
  7. MEATBALLS
  8. Mix all meatball ingredients together in bowl or food processor
  9. Roll into meatballs, 1-2 inch in diameter
  10. Set aside to prepare soup
  11. SOUP
  12. Melt coconut oil in Dutch oven or stock pot
  13. Sauté onions, garlic and ginger until fragrant
  14. Pour in bone broth and coconut milk
  15. Add curry paste, fish sauce, coconut aminos, salt and red pepper flakes
  16. Stir to combine
  17. Bring to a low boil, add meatballs carefully
  18. Meatballs are finished when they bob to the surface
  19. Add noodles, stirring to incorporate.
  20. Garnish with cilantro, green onions and a squeeze of lime juice
Recipe by A Nourished Appetite at https://anourishedappetite.com/thai-ginger-meatball-soup/