🍽️ Serves: 4 (meal prep)
🔪 Prep time: 20 mins
🔥 Cook time: 25-30 mins
✅ No added sugar and no seed oiIs
Juicy, herby chicken meatballs with a gentle chilli kick, packed into fragrant coconut-lime Thai broth with pak choi and mixed mushrooms. Clean, comforting, and built for batch prep.
Ingredients
Thai Broth:
- 1 can coconut milk
- 500ml chicken bone broth
- 2 lemongrass stalks (lightly smashed)
- 3-4 lime leaves
- 3-4 garlic cloves
- 1 tsp minced ginger
- 1 tbsp fish sauce
- 1 tbsp tamari
- 1 tbsp rice vinegar
Chicken Meatballs:
- 1 pack chicken thighs, skinless & boneless (4 thighs)
- ½ red chilli
- 1 garlic clove
- 1 tsp minced ginger
- Small handful coriander
- Small handful Thai basil
- 2 spring onions
- Zest of 1 lime
- 1 tbsp fish sauce
- 1 tbsp tamari
- fu:di Thai Sriracha Chilli Sauce
- Sea salt & cracked black pepper
Noodles & Veg:
- 100g konjac noodles per person (400g total, drained & rinsed)
- 2 pak choi
- 1 small pack mixed Asian mushrooms
- Small handful julienne carrot
- fu:di Thai Sriracha Chilli Sauce, to finish
- Sesame seeds to garnish
- Light avocado oil or ghee (for sautéing)
Garnish:
- Extra coriander, Thai basil, sliced spring onion
- Lime wedges (optional)
Let's Begin!
Prep Everything
Step 1
Mince the garlic, mince the ginger, chop the red chilli, slice the spring onion. Slice/tear the mushrooms. Quarter the pak choi. Julienne the carrot. Chop the coriander and Thai basil.
Build the Thai broth (20-25 mins)
Step 2
To a pot add: half the chilli, most of the garlic & ginger, the smashed lemongrass, lime leaves, bone broth, coconut milk, rice vinegar, tamari, and fish sauce. Bring to a gentle simmer for 20-25 mins. Remove lemongrass and lime leaves. Taste and adjust salt, acidity, and heat (a little fu:di sriracha if you like).
Sauté the Veg
Step 3
Heat a pan medium-high with a little avocado oil or ghee. Add Mushrooms and sauté until golden; transfer to a plate and allow to cool. Add a little avocado oil to the pan and add the pak choi: sear cut sides until lightly charred; transfer to a plate and allow to cool.
Make the Meatball Mix & Shape
Step 4
In a food processor add the chicken thighs, remaining garlic & ginger, remaining chilli, coriander, Thai basil, spring onions, lime zest, fish sauce, tamari, and a good squirt of fu:di sriracha. Pulse to a sticky mix; season.
Wet hands and shape into bite-size meatballs. Heat a pan low-medium heat add a touch more oil and cook the meatballs, turning, until browned and cooked through. Set aside to cool.
Alternative: Poach the meatballs directly in the simmering broth for ultra-tender results.
Prep the Noodles
Step 5
Drain and rinse konjac noodles well. Set aside.
Assemble Your Meal Prep! (4 x 1000ml containers)
Step 6
Divide the hot broth evenly between the 4 containers. Add konjac noodles, then portion in the mushrooms, pak choi, julienne carrot, and meatballs.
Garnish with spring onion, coriander, Thai basil, and sesame seeds. Finish with a little fu:di sriracha on the meatballs. Add lime wedges on the side if you like.
Serve!
Lid, label and refrigerate.
Reheat gently until piping hot, and add a squeeze of lime to brighten just before eating.
Chef’s Tip!
For a cleaner broth, strain it through a fine sieve before portioning. If you prefer extra richness, whisk in a teaspoon of coconut oil per portion when reheating 🥥🔥
