Chicken Meatballs in Lemongrass-Coconut Broth
This paleo chicken meatballs recipe is flavorful and versatile – even for some pickier eaters! This dish comes together quickly, especially if you buy pre-prepped bok choy (or greens) and carrots. I like to serve it with rice for my family, but with roasted sweet potatoes for myself. Plus, it makes a lot of food, so you can feed your whole family or feed yourself with some tasty meal prep.
Thai-inspired, NOT Thai food.
I am ostensibly not Thai, and my primary experience with the cuisine is indulging in savory curries, stir fried noodles, and various apps one could find in Thai restaurants. However, I can say that for the culinary restricted, many of the flavors of Thai (and all Asian cuisines) are fairly inaccessible.
No gluten, no corn – no fun. Yes, but if you could at least enjoy similar flavors, perhaps you wouldn’t think that way! Perhaps you will find joy in food again, instead of lamenting the loss of foods that are no longer in your dietary wheelhouse. At least, one could hope. I thought this Paleo Chicken Meatballs Recipe would simply be more fun with meatballs vs. slices of chicken, and my family seems to agree!
Part of accepting dietary restrictions is eliminating emotional attachments to food. It may seem like a silly to some… It sounds a bit ridiculous to be attached to food, doesn’t it? If being faced with giving up your favorite foods causes you to emotionally wonder how you will live, then you may want to reconsider your relationship with food.
Sometimes, we do not have to give up foods we hold dear. Sometimes we’re lucky. I created this recipe to adapt to an autoimmune paleo protocol, as a play on Tom Kha Gai. Over the years have reworked it to be adaptable no matter what my diet may be at that point in time. While I may not consider it Thai food, it certainly scratches the itch and appeases the cravings when one must go without.
Paleo Chicken Meatballs Recipe in Lemongrass-Coconut Broth Ingredients
Avocado Oil – This is a paleo-friendly and Whole30-friendly oil, that has a high smokepoint. In this recipe, this is used to sear the meatballs for extra flavor.
Ground Chicken – Any ground meat could work in this recipe, but I always use chicken.
Tapioca Starch or Arrowroot Starch – This is used to help bind the meatballs, and keep them sturdy through the cooking process.
Coconut Aminos – This is a pantry essential for paleo or autoimmune paleo cooking.
Lemongrass – This is an incredibly fragrant herb, used frequently in Southeast Asian cuisines. If you buy this at an Asian market, you will usually find full stalks. You can also simply buy it in the fresh herbs section of the produce department.
Ginger – I always have this on stand-by in any of my Asian-inspired dishes. It simply won’t taste right without it. Since this is a play on Tom Kha Gai soup, galangal may also be substituted!
Lime Leaves – We don’t use the K-word around these parts, but you may find them labeled as such. I will not publish it here, because the origin of the word came from a racial epithet. If you are unable to find these leaves, large strips of lime zest makes an effective substitute.
Coconut Cream – You may also use a good quality coconut milk. It won’t be nearly as creamy, but it will be just as delicious!
Time Saving Cooking Tips & Recipe Notes
Buy pre-processed vegetables – This recipe comes together far more quickly than you may expect. Especially when you purchase pre-cut bok choy/green vegetables or shredded carrots. Sometimes I use a mix of vegetables like broccoli, carrots, and snap peas.
Unable to find Lime Leaves? Large strips of lime zest makes an effective substitute.
If you wish to add some spice – serving this with chili oil or sriracha changes the flavor dramatically.
Serving to your family? Make your paleo diet easier on them by simply cooking a pot of rice to enjoy alongside the dish.
Keeping it AIP? Use collagen as an egg substitute in the meatballs, and do not garnish with chile seasonings.
Chicken Meatballs in Lemongrass-Coconut Broth
Ingredients
Meatballs:
- 2 # Ground Chicken
- 1 Egg or 2 tsp collagen powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tbsp kosher salt
- 4 green onions sliced thin
- 2 tbsp Coconut Aminos
- 1 tbsp Tapioca Starch or Arrowroot Starch
- 2-3 tbsp avocado oil
Soup:
- 3 stalks Lemongrass broken (or one .66oz package)
- 1 tbsp minced Ginger
- 3-4 Lime Leaves
- 2 Green Onions cut in 1-inch pieces
- 1 qt Chicken Stock
- 1 can of Coconut Cream
- Salt TT
- 3-4 heads Baby Bok Choy
- 3 medium Carrots julienned, spiralized, or shredded
- 1 # White Button Mushrooms halved
Instructions
- Mix ground chicken, collagen/egg, onion powder, garlic powder, salt, sliced green onion, coconut aminos, and starch in a bowl until just combined. Shape in 2 tbsp balls and set aside. Yield 24 meatballs balls.
- Preheat stock pot (at least 3.5 qt), and add in avocado oil to preheat. Sear meatballs in batches until browned on both sides and remove from pot.
- Add in lemongrass, ginger, and green onions. Deglaze with chicken stock and add meatballs back to the pot. Bring soup to a boil, then down to a simmer. Simmer for 15-20 minutes.
- Add in remaining ingredients, and simmer for 10 more minutes until vegetables are cooked through.
- Garnish with Thai basil and lime wedges, if desired.
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