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Thai Cauliflower Soup with Chicken Meatballs (grain-free, Protein/Mixed/Carb Type)
This nutritious soup can be made as a starter without the meatballs, as a complete meal or as a vegetarian meal.
Protein Type: use coconut cream and chicken thigh fillets Mixed Type: use coconut cream and chicken thigh or breast fillets Carb Type: use coconut milk and chicken thigh fillets or make a vegetarian version by adding mung bean vermicelli noodles or pre-soaked, cooked beans/chickpeas. Carb Types may also like to have one piece of sourdough bread with a vegetarian version of the soup.
Serves 2 as a complete meal
Meatballs 1 chicken breast fillet or 2 chicken thigh fillets, roughly chopped 1/2 teaspoon unrefined, mineral salt or thai fish sauce handful of fresh coriander leaves
Soup butter/ghee/coconut oil 1 small onion, roughly chopped 2-3 cloves of fresh garlic, roughly chopped 2 stalks of fresh lemon grass, crushed with the flat edge of a knife and left whole for removal later (alternatively add 1 teaspoon bottled lemongrass) 1 teaspoon fresh ginger, grated 1 small red chilli chopped or about 1/4 teaspoon cayenne or chilli powder 1/2 -1 teaspoon ground turmeric 900ml chicken bone broth or vegetable stock (chemical-free, no added sugar or salt) handful of fresh coriander stalks 1 cauliflower, cut into florets 1 X 400ml can coconut cream, non-homogenised (I use Ceres brand) Unrefined, mineral salt to taste chopped fresh coriander lemon juice
Meatballs If adding the meatballs make this mix first. Put the chicken into a food processor with a chopping blade and process to a paste. Add the salt and coriander and process until everything is a finely mixed paste. Set this mix aside in the refrigerator.
Soup Heat about 1 tablespoon of butter/ghee/coconut oil in a large saucepan. Add the onion and saute over a medium-low heat for a couple of minutes. Add the garlic, lemon grass, ginger, chilli and turmeric and saute for another couple of minutes.
Add the bone broth/stock and bring to a simmer. Add the coriander stalks and cauliflower and simmer gently until the cauliflower is soft (this only takes 5-10 minutes). Add the coconut cream and salt to taste. Blend the soup until smooth.
Once the soup has been blended then shape the chicken meatball mix into small balls and drop them into the simmering soup in the saucepan. Poach for 3-5 minutes until cooked.
Serve the soup with meatballs in bowls with a squeeze of fresh lemon (or lime) juice and a sprinkling of chopped fresh coriander leaves.
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