Meatballs recipes Archives

Chicken recipes

Turmeric-and-coconut broth

20 minutes

Turmeric-and-coconut broth

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

For the broth:

1 T avocado oil
100 g baby leeks, finely chopped
1 x 70 g punnet Woolworths crushed garlic, ginger and turmeric
1 garlic clove, finely grated
1⁄2 t ground turmeric
1 x 400 ml can coconut milk
1 t palm sugar
1 lime, juiced

For serving:

600 g Woolworths chicken meatballs
300 g shimeji mushrooms
100 g baby pak choi
200 g rice vermicelli, cooked according to package instructions
40 g coconut chunks, finely grated, to garnish

Method

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.

Discover more soup recipes here.

Roast chicken with peach hot sauce

Caesar chicken schnitzel

Harissa-rubbed chicken with heirloom tomato salad

Meatballs with peanut satay sauce

Lamb meatballs in a sweet, sour and spicy tomato sauce

Lamb frikkadels with beetroot raita

Family favourite frikkadels in onion gravy

Spicy pilchard frikkadels with pearl barley and tomato salsa

Lamb-and-bulgar wheat koftas

Pineapple BBQ pork meatball sliders

Baked chicken-and-oreganum meatballs

Swedish “Ikea” meatballs

Extra-juicy meatballs in brodo

La Colombe meatballs with tomato sauce

Turmeric-and-coconut broth

Turmeric-and-coconut broth

Ingredients

Method