Thai Chicken Meatball, Mushroom and Coconut Soup Recipe
- Serves 4
- Preparation Time 15MINS
- Cook Time 10MINS
300g chicken mince
1 tbs oil
150g button or cup mushrooms, halved
1L Campbell’s Thai Stock Base
100g cherry tomatoes – halved
165ml can coconut milk
1 tbs lime juice
2 tsp brown sugar
Coriander leaves and sliced chilli to serve
STEP 1 Combine mince in a bowl and season with white pepper. Roll into approx 16 balls.
STEP 2 Heat oil in a medium saucepan. Cook mushroom for 2 minutes. Add Campbell’s Thai Stock Base and bring to the boil. Add meatballs and tomatoes and simmer for 6 minutes until meatballs are cooked through. Add coconut milk, lime juice and sugar, stirring until heated through. Ladle soup into bowls and garnish with coriander leaves and sliced chilli.