Thai-Style Coconut & Meatball Soup

Prep time: 10min
Total time: 30min
Serves: 4
3 cups
Compliments Organics Low Sodium Vegetable Broth
750 mL
1 can
Compliments Light Coconut Milk
400 mL
1 tbsp
fish sauce, or to taste
15 mL
4 tsp
minced fresh ginger
20 mL
1 tbsp
lemon zest
15 mL
2 tbsp
lemon juice
30 mL
1 tsp
brown sugar
5 mL
16
Sensations Sterling Silver Chuck Beef Meatballs
4 oz
mushrooms, thinly sliced
125 g
1
red pepper, thinly sliced
1
Thai red chili, thinly sliced
1/4 cup
cilantro leaves
60 mL
lime wedges, for serving
Per serving (1/4 of the recipes):
calories
230
fat
14 g
saturated fat
8 g
carbs
16 g
sugar
7 g
protein
10 g
cholestrol
30 mg
fibre
2 g
sodium
1060 mg

Directions

  1. Combine broth and coconut milk in medium saucepan set over high heat; bring to a boil. Stir in fish sauce, ginger, lemon zest, lemon juice and brown sugar. Reduce heat to medium-low; cook 3 to 5 min. to blend flavours.

  2. Stir in meatballs, mushrooms, red pepper and chili. Cook 8 to 10 min. until meatballs are heated through and mushrooms and peppers are tender. Sprinkle with cilantro and serve with lime wedges.