Thai Chicken Meatballs in Green Curry Broth


Here’s another recipe I’ve been meaning to share with you guys for a while now- one of our Whole30 compliant favorites! It’s super easy to make, and comes together really quickly. It’s also easy to cut in half if you’re just cooking for one or two.

Thai Chicken Meatballs in Green Curry Broth


3 Tbsp chopped basil

16 oz ground chicken

3 1/2 tsp minced ginger

2 tsp minced garlic

1/2 tsp salt

4 Tbsp coconut aminos (divided)

4 Tbsp green curry paste

1 13.5 oz can coconut milk (about 2 cups)

3 1/2 cups chicken broth

1 tsp red pepper flakes

6 baby bok choys*

juice of 2 limes


Chop basil. Mix into bowl with ground chicken, ginger, garlic, salt, and half of the coconut aminos.

In a pot, heat green curry paste and toast 1 minute. Add coconut milk, chicken broth, red pepper flakes, and remaining coconut aminos. Bring to a simmer.

Roll ground chicken mixture into 1.5″ balls. Drop int0 soup and cook 5-10 minutes.

Meanwhile, wash bok choy and coarsely chop. Add to soup and cook 3 minutes more, or until meatballs are cooked through.

Stir in lime juice, plus extra basil, and salt to taste.

*I prefer using the baby bok choy, but if you can’t find those, you can also use full sized. You’ll just need enough to yield approximately 4 cups chopped.