McGRATHPR.com – Add some warmth to your dinner table with this nourishing stew-like soup inspired by Thai flavors and colorful harvest produce.
by bestselling cookbook author Michelle McGrath, courtesy image
Makes 4-6 servings
1 lb. ground chicken or pork
6 medium scallions, finely slivered, divided
4 large cloves garlic, minced, divided
3” thumb of fresh ginger, peeled; 1” grated, remaining 2” section halved laterally
1 t sesame oil
2 T soy sauce, divided
1 T cooking oil and/or coconut oil
½ large yellow onion, diced
1 large or 2 small carrots, diced
6 oz. shiitake or button mushrooms, sliced
1 small can bamboo shoots, coarsely chopped
2 T Thai red curry paste
15 ounce can unsweetened, full fat coconut milk
4 cups low sodium chicken stock
1 cup dry white wine or water
5 ounces baby spinach
¼ cup basil leaves, finely slivered
Sesame Oil
Sweet Chili Sauce
1 lime, divided
1 package stir fry nice noodles, prepared to package directions (for soup), drained, rinsed in cool water
Preheat the oven to 400 degrees F, line a baking sheet with parchment paper.
Prepare the meatballs: In a mixing bowl, combine ground chicken, 2 slivered scallions, 2 cloves minced garlic, 1” grated ginger, and 1 tablespoon of soy sauce. With greased hands, form the mixture into 1” balls. Place on the prepared baking sheet. Bake for 12-15 minutes until just cooked through, and slightly browned.
Prepare the soup: Heat a large dutch oven or sauce pot over medium heat. Heat the oil/coconut oil shimmering, add the diced carrots, onion, and halved ginger, and sauté for 3-4 minutes or until translucent. Add the mushrooms and cook for another 2-3 minutes, until softened. Prepare rice noodles, set aside.
Stir in the red curry paste, bamboo shoots and remaining garlic. Cook until fragrant, about 1 minute. Stir in the wine, simmer for 2 minutes. Add the coconut milk, chicken stock, and remaining 1 T of soy sauce. Place the baked meatballs in the pot and bring them to a bare simmer. Add in the chopped spinach, and reduce the heat and continue simmering for 5 minutes. Remove and discard ginger thumbs. Stir in remaining scallions and basil.
Twirl prepared rice noodles into single serving-size “nests”, and place into large soup bowls. Ladle soup and meatballs over noodles, and garnish with a drizzle of sesame oil and sweet chili sauce to taste. Serve with a wedge of fresh lime.
Recipe creator Michelle McGrath is the author of The Creative Table Cookbook, a bestselling artistic culinary chronicle brimming with satisfying, colorful dishes that fortify the soul featuring picturesque images of coastal Massachusetts.
In search of inspired recipes that are memorable, flavorful and unique?
From her cozy New England kitchen to your table, artist and home cook Michelle McGrath shares her curated collection of 60+ beloved recipes that nourish and gather friends and family. Discover innovative takes on beloved classics, like Chicken Saltimprese, or explore decadent desserts with Salted Cappuccino Blondies. Crafted to inspire and captivate, this eclectic recipe collection showcases fresh ingredients and comforting flavors. Gather around the table with your loved ones, conjure creativity, savor elegant yet accessible meals, and create delicious memories. The Creative table features exact measure ingredients, full-color plated photos, adaptable serving sizes, pantry staple substitutions, simple, easy-to-follow instructions, and common kitchenware.
To purchase
The Creative Table cookbook,
visit Buttonwood Books in Cohasset
or Amazon.
