4
Easy
15 minutes
20 minutes
1. Heat the avocado oil in a large pan over a medium to high heat. Sweat the baby leeks until golden and translucent.
Add the ginger, garlic and turmeric and cook for 1 minute. Add the remaining broth ingredients and whisk to combine.
2. Poach the chicken meatballs in the coconut broth until cooked through.
3. Add the shimeji mushrooms and baby pak choi and cook until al dente. Serve with the rice vermicelli and garnish
with the coconut.
Cook's note: Turmeric is known for its anti-inflammatory and antioxidant properties.
