These Thai prawn and pork meatballs in an Asian inspired broth are great for batch cooking. I have included lots of shortcuts to make them fibro friendly too.Fibro Food Fairy
The broth is simplicity in itself, just good quality chicken stock and a few other ingredients. I have used Mirin which is an ingredient more traditionally used in Japanese cooking. In this recipe it adds a delicate sweetness which balances the heat of the chilli and the saltiness of the other ingredients. The fresh citrus kick of lime juice adds another layer of flavour.
Fresh ingredients are always preferable but to make life easier I have given you the option of using pastes for the ginger and garlic. Just check the label to ensure they are free from any nasties. There is a great recipe for Thai green curry paste on the BBC website. I make it in batches and place in ice cube trays in the freezer. However, good quality, gluten free, shop bought Thai curry paste also works well.
I can’t recommend enough investing in a food processor, especially for those of you who suffer with chronic pain and fatigue. It makes life so much easier if you don’t have to stand chopping ingredients. Alternatively, there seems to be more and more preprepared vegetables available nowadays so why not make use of them.
To make this recipe more fibro friendly I have deliberately recommended that you bake the meatballs in the oven as opposed to browning them in a pan, on the hob. This cuts down on the amount of time spent on physically more demanding tasks. This is a great recipe that we absolutely love, I hope you do too.
Free From Information:
- Dairy free
- Egg free
- Gluten free
- Nut free
- Soya free
Thai meatballs with Asian inspired broth
Great for batch cooking
- For the meatballs:
- 1 thin green chili, roughly chopped
- 3 spring onions, roughly chopped
- 1 lemongrass stalk, roughly chopped
- 1 tablespoon fresh coriander
- 1 tablespoon gluten free Thai green curry paste
- 3 teaspoons ginger paste or 3 teaspoons grated ginger
- 2 teaspoons garlic paste or 2 grated garlic cloves,
- 150g king prawns
- 450g organic pork mince
- Salt and pepper
- For the broth:
- 800 mL chicken stock made with one low salt, gluten free stock cube (preferably organic)
- ½ tablespoon fish sauce
- 1½ tablespoons coconut aminos or tamari, gluten free soy sauce
- 1 tablespoon Mirin rice wine
- 2 tablespoons lime juice
- a small pinch of chilli flakes
- Sesame oil
- Spiralised or stir-fry vegetables of your choice
- 250g straight to wok, cooked rice noodles
- 2 baby bok choy, cut in half
- Lime juice, to serve.
- Fresh coriander, finely chopped
Place the chilli, spring onions, lemon grass and fresh coriander into a food processor and pulse to finely chop. Add the curry, ginger and garlic pastes and give it a few more pulses. Lastly add the prawns and pork, season with salt and pepper and blend to combine. Roll into 20 meatballs and chill in the fridge for 30 minutes, or place in the freezer for another day.
After the meatballs have chilled, place on a lined baking tray and cook in a preheated oven, 180° C fan, for 20-25 minutes until cooked through and golden.
Prepare the stock and mix with the rest of the broth ingredients.
When the meatballs are nearly cooked place a little sesame oil in a non-stick wok or frying pan. Stir-fry the vegetables, but not the bok choy, for a couple of minutes to soften. Add the prepared broth and the rice noodles, using a spoon or spatula to loosen them. Place the bok choy on top of the noodles, cover with a lid and let it gently steam and bubble for 3-4 minutes.
Divide the broth, noodles and vegetables between four warmed bowls. Place the cooked meatballs on top and serve with squeeze of lime juice and more chopped, fresh coriander.
FIBRO FOOD FAIRY TIP: I have used Coconut Aminos which is a soya free, gluten free alternative to soy sauce. This is available through Amazon online. However, if you are okay with soya you can use Tamari, a gluten free soy sauce, which is available in most supermarkets and less expensive. FIBRO FOOD FAIRY TIP: I haven’t been specific about the vegetables that you add to the broth however, I would recommend choosing stir-fry vegetables as they require minimal cooking. Vegetable noodles, such as courgetti are ideal.