Recipe of the Week: Green Curry Meatball Soup
Green Curry Meatball Soup is filling and nutritious with intoxicating and aromatic Thai flavors and coconut milk.
This dish is amazing for liver detox, brain support, and is surprisingly easy to prepare. Delicious served with jasmine rice, millet, quinoa, or if you are low carb – you can use kelp noodles. You can also hold the side and enjoy it as is!
For the meatballs
2 pounds ground chicken or pork
1 bunch large bunch cilantro
1 cup Thai Basil or Regular
3 tablespoons fish sauce
1 small piece of fresh ginger, peeled
6 garlic cloves
2 tablespoons minced Thai chilies, Serrano, jalapeño, or other hot pepper
For the soup
2 tablespoons avocado or coconut oil, plus more as needed
2 tablespoons green curry paste
2 cups chicken broth
1 (14-ounce) can of full-fat coconut milk
1 teaspoon coconut sugar OR a small dash of monk fruit to taste
1 large green bell pepper
1 crown of broccoli
5 ounces of baby spinach
*Optional 3 makrut lime leaves
1 tablespoon lime juice, plus lime wedges for serving
Using the small holes of a box grater, grate the ginger, garlic, and hot pepper (or finely chop them). Chop cilantro and basil, and keep them in a separate small bowl. In a large bowl, add half of the ginger, garlic, hot pepper, cilantro, and basil mixture, add the chicken, 2 tablespoons of the fish sauce, and 1 teaspoon of salt. Use your hands or a fork to fully combine but do not overmix.
Use an ice cream scoop or your hands to form 1-inch meatballs. In a large Dutch oven or pot, heat the oil over medium-high heat. Working in batches, add the meatballs in a single layer and cook, carefully flipping halfway through, until golden brown on two sides, 5 to 8 minutes. Transfer to a plate and repeat, adding oil as needed.
Once all the meatballs are browned and out of the pot, scrape out excess burned pieces and add a bit more oil to the pot. Reduce the heat to medium, add the reserved ginger mixture with green curry paste and sauté until fragrant, about 1 minute. Add the broccoli, bell pepper, and add chicken broth, coconut milk, sweetener of choice and the remaining 1 tablespoon fish sauce, and bring to a simmer. Add the meatballs and any juices from the plate, and simmer until the flavors come together and the meatballs are cooked through, 5 to 8 minutes.
Remove from heat, and stir in the spinach, chopped cilantro and basil and lime juice. Serve with lime wedges and grain or non-grain of choice.
(Serving of Soup only)
With Coconut Sugar
Net carbs 12.2g
Net carbs 8.2g
About the Author
Lia Klugman, Fitness and Nutrition Adviser in White City, OR, provides holistic nutrition expertise to support OnePeak Medical patients in meeting their health and wellness goals.
A second-generation foodie and health nut, Lia grew up eating nutritious foods. Her father is Israeli, so salad for breakfast with hummus and a hardboiled egg was frequent. Lia’s mother cured her sister’s asthma with nutrition alone and prepared a wide array of nutritious foods. Lia didn’t try candy until she was 6 years old! She also never believed in Santa Claus, but believed dried apple was bubblegum. When Lia got a little older, she realized she would only be allowed to eat sugar if she baked something with it herself. This loophole developed her love for baking, cooking, and her tendency toward blood-sugar imbalance.
Fast forward to 2017, Lia was working through her own health journey working at the front desk of an acupuncture clinic. She learned many different modalities such as Nutritional Response Testing, herbal medicine, meridians, and how energies flow in the body. She quickly realized how passionate she was about nutrition and health and decided to study at Bauman College of Culinary Arts. Lia completed her Nutrition Consultant Certification in 2019. After her degree, she started her own practice and has helped clients heal everything from their eczema to chronic digestive discomfort to managing their PCOS symptoms, as well as excelling in their workouts.
Lia’s strives to support her clients to build resilience and intuition through nutrition. After working with Lia, clients report feeling more in tune with their body so that they begin to crave the healthy foods their body needs to thrive. To Lia, success looks like being able to indulge during moments of celebration without overdoing it or feeling like you need a week to recover.
Lia believes nutrition is not just physical, but emotional as well and shares this wisdom in every aspect of her work. Many people are turned off by their bodies’ natural wisdom and instead rely on the next TV show or influencer to tell them how to eat. It’s much more difficult to create an enjoyable life if we can get stuck in a pattern of trendy restrictive diets or binge eating. They both are experiences of detachment to what our body actually needs. If we get educated, dig deeper, and enhance our intuition, we can get clarity on our own health. The more we listen to our body, the louder it speaks.
Upon working with Lia, patients report having more energy, confidence, and trust in themselves, so they feel better able to handle whatever comes their way. She does this by co-creating a plan with clients that is manageable, incorporating various healing modalities that include how to heal the mind, body, and spirit in conjunction.
One of Lia’s favorite sayings is from Ayurveda (Traditional Indian Medicine): “You are not what you eat but what you digest.” She believes this spans beyond just our health and food but includes information we intake, experiences we do, modalities, and medicines we take. Digestion is the act of assimilating external information. Practicing this is crucial to healing and growing.