For the broth :
2 Liters Water
1 Knorr Chicken stock concentrate
1 Tablespoon Red Curry Paste
2 Sticks of Lemongrass peeled and cut in large pieces
5 Kaffir Lime leaves
2 Teaspoons Brown Sugar
2 Garlic Cloves peeled and smashed
1 3cm Piece of Ginger cut in half
1 Small Red Chilli Pepper cut in two pieces
Salt & Pepper to taste
For the Meatballs
500 Gr. Minced Chicken
2 Large Garlic cloves finely grated
1 1cm grated Ginger
2 Scallions finely chopped
Small bunch of fresh Coriander leaves finely chopped
Salt & Pepper
3 Tablespoon Vegetable Oil
Add to the soup – 5 minutes before serving
150 Gr. Cremini mushrooms cut in slices
100 Gr. Spinach leaves
1 Large grated carrot
100 Gr. Soya Beans
1 Large Chilli pepper cut in fine slices diagonally
1 Tablespoon Fish Sauce
1 Can Full fat Coconut Milk
Bring to a light boil and cook the vegetables for a few minutes.
For the broth, easy enough, pour all the ingredients in a large saucepan and bring to a gentle boil.
Cook for 45 minutes at a gentle boil.
For the meatballs, grate the garlic and ginger over the meat and add half of the Chilli pepper slices and chopped cilantro The rest will go as garnish on the soup. Mix well.
Using a large tablespoon or an ice cream spoon, create balls the size of golf balls. In a saucepan, heat the oil and saute the chicken meatballs, until browned on all sides.
Add the meatballs, the spinach, mushrooms, coconut milk to the broth and bring to a boil. Cook for about 10 minutes.
Garnish with the chilli slices and remaining coriander. At the end, just before serving, add the fish sauce. Serve with lime wedges.