Ingredients
Broth Ingredients
Meatball Ingredients
Soup Ingredients
Instructions
- Preheat oven to 400°F. Line a large baking sheet with parchment paper and set aside.
- Heat 1 Tbs oil in a large saucepan over medium heat. Add Lemongrass and Ginger and cook, stirring frequently, until slightly caramelized and fragrant, about 1 minute.
- Add Veg/Seafood Stock and Coconut Milk. Cover & reduce heat to low. Cook for 30 minutes, stirring occasionally. (Make Meatballs below while this cooks.)
- Strain out ginger and lemongrass, saving at least 2 cups of broth for soup.
- In a large mixing bowl, add Meatball ingredients and thoroughly combine by hand.
- Form meatballs and place on baking sheet. (I like roughly 1.5 tablespoon size, which makes about 15 meatballs).
- Heat 1/4 inch layer of oil in a large skillet over medium-high heat. Add meatballs in small batches and cook, undisturbed, for 3-4 minutes. Flip and cook another 3-4 minutes so they are golden brown. Transfer finished meatballs back to baking sheet.
- Bake meatballs for 5 minutes, or until internal temp is 165°F.
- Add 1 cup white rice with 1.5 cups water and a pat of butter to a small pot, bring to a gentle boil. Reduce to low, cover, and cook undisturbed for 13 minutes. (Or toss a couple 10 oz bags of frozen rice into the soup at the end)
- In a 10-in Dutch oven (or stockpot) heat 1 Tbs oil over medium heat. Add Garlic and cook, stirring often, until fragrant (about 15 seconds).
- Add the Veg/Seafood Stock, Lemongrass Broth, Coconut Milk, Lime Juice, and Salt. Bring to a gentle boil for 6-8 minutes.
- Add Meatballs and Fish Sauce, cook for another 3-4 minutes.
- Serve soup over rice with cilantro & lime garnish.
Step One – Lemongrass Broth
Step Two – Meatballs
Step Three – Combine Soup
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