Chop the fresh coriander. In a bowl, combine the chicken mince, chopped coriander, garlic powder, onion powder, chilli flakes (spicy!), soy sauce and pepper. Knead well. Shape into small meatballs. Refrigerate.
Clean and slice the mushrooms. Peel and slice the carrots into thin sticks. Chop the zucchini into thin sticks. Peel and grate the garlic and ginger.
Heat a pan over a medium heat with a drizzle of vegetable oil. Once hot, add the meatballs and fry for 5 min until browned.
Meanwhile, add the mushrooms, carrots, zucchini, garlic, ginger, coriander powder, star anise, measured water and chicken stock cube to a soup pot. Bring to a boil and simmer for 5 min. Transfer the meatballs to the soup and simmer for 4 min further.
Meanwhile, slice the red chilli and spring onion finely. Slice the lime into wedges.
Season the soup with a squeeze of lime juice and a pinch of salt. Divide the soup among bowls. Garnish with the chilli (spicy!), spring onion and any remaining lime wedges.
Serve the meatballs over boiled rice with fresh carrot and cucumber sticks on the side.
Serve any leftovers the following day with noodles or zoodles!
As easy to prepare, as it is to fall in love with!
Cooking Time: 25 min
Cals 401 · Prot 46 · Carbs 19 · Fat 18
Dairy-Free
As easy to prepare, as it is to fall in love with!
Cooking Time: 25 min
Cals 401 · Prot 46 · Carbs 19 · Fat 18
Dairy-Free
Chop the fresh coriander. In a bowl, combine the chicken mince, chopped coriander, garlic powder, onion powder, chilli flakes (spicy!), soy sauce and pepper. Knead well. Shape into small meatballs. Refrigerate.
Clean and slice the mushrooms. Peel and slice the carrots into thin sticks. Chop the zucchini into thin sticks. Peel and grate the garlic and ginger.
Heat a pan over a medium heat with a drizzle of vegetable oil. Once hot, add the meatballs and fry for 5 min until browned.
Meanwhile, add the mushrooms, carrots, zucchini, garlic, ginger, coriander powder, star anise, measured water and chicken stock cube to a soup pot. Bring to a boil and simmer for 5 min. Transfer the meatballs to the soup and simmer for 4 min further.
Meanwhile, slice the red chilli and spring onion finely. Slice the lime into wedges.
Season the soup with a squeeze of lime juice and a pinch of salt. Divide the soup among bowls. Garnish with the chilli (spicy!), spring onion and any remaining lime wedges.
Serve the meatballs over boiled rice with fresh carrot and cucumber sticks on the side.
Serve any leftovers the following day with noodles or zoodles!
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