This son-approved, Thai-inspired soup—with meatballs, kale, carrots and creamy coconut milk—is warm deliciousness on a chilly day. —Arlene Erlbach, Morton Grove, Illinois
Coconut Milk
Unsweetened Coconut
Ingredients
- 1/2 cup fresh cilantro, finely chopped
- 1/3 cup unsweetened shredded coconut
- 3 tablespoons teriyaki sauce, divided
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1-1/2 pounds ground chicken
- 1/4 cup sesame oil
- 3 cups chicken broth
- 1 can (13.66 ounces) coconut milk
- 1-1/2 cups julienned carrots
- 2 cups torn fresh kale
- 4-1/2 teaspoons lime juice
- 1 tablespoon brown sugar
- Optional: Lime wedges and additional chopped cilantro
Directions
- In a large bowl, combine cilantro, coconut, 4-1/2 teaspoons teriyaki sauce, salt and ginger. Add chicken; mix lightly but thoroughly. Shape into 1-1/2-in. balls. In a Dutch oven, brown meatballs in batches in sesame oil over medium-high heat; remove and keep warm. Drain any excess oil from pan. Add broth to pan; cook 1 minute, stirring to loosen browned bits from pan.
- Return all meatballs to pan. Add coconut milk, carrots and remaining 4-1/2 teaspoons teriyaki sauce; bring to a boil. Reduce heat; simmer, covered, until meatballs are cooked through, 5-7 minutes. Stir in kale, lime juice and brown sugar. Cook until kale just begins to wilt, about 5 minutes longer. Serve with additional chopped cilantro and lime wedges if desired.
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