#coconutbroth

A delicious and low-carb Thai-inspired soup featuring turkey meatballs infused with lemongrass and served in a rich coconut broth.

Ingredients: 1 lb ground turkey. 1/2 cup almond flour. 1/4 cup coconut aminos. 2 tbsp fish sauce. 1 tbsp minced lemongrass. 1 tbsp minced ginger. 2 cloves garlic, minced. 1 can 14 oz coconut milk. 4 cups chicken broth. 1 cup sliced shiitake mushrooms. 2 cups baby spinach. 2 tbsp coconut oil. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: Gluten-free flour, coconut aminos, fish sauce, lemongrass, ginger, and garlic should all be mixed together in a bowl. Make meatballs out of it. Put coconut oil in a big pot and heat it over medium-low heat. Put in the meatballs and cook them until all sides are browned. Add the chicken broth and coconut milk. Bring to a low boil. Turn down the heat and add the shiitake mushrooms. Simmer for 10 to 15 minutes or until the meatballs are fully cooked. Add baby spinach and stir until it wilts. Add pepper and salt to taste. Serve hot with fresh cilantro on top. Have fun with your Thai Turkey Meatball Soup!

Prep Time: 20 minutes

Cook Time: 25 minutes

With saffron and mussels This seafood dish is called coconut broth, and it combines the delicate flavors of mussels with the richness of coconut milk and the exotic smell of saffron. This dish is great for both weeknight dinners and special events because it is quick and easy to make.

Ingredients: 1 kg mussels, cleaned and debearded. 2 tablespoons olive oil. 1 onion, finely chopped. 3 cloves garlic, minced. 1 teaspoon ginger, grated. 1 red chili, sliced optional. 1 pinch saffron threads. 400ml coconut milk. 200ml fish or vegetable broth. Salt and pepper to taste. 2 tablespoons fresh cilantro or parsley, chopped for garnish. Lime wedges, for serving.

Instructions: Heat olive oil in a large pot over medium heat. Add chopped onion, garlic, ginger, and sliced chili if using. Cook until onions are soft and translucent, about 5 minutes. Add saffron threads and stir for 1 minute. Pour in coconut milk and broth. Bring to a simmer. Add cleaned mussels to the pot. Cover and cook for 5-7 minutes, or until mussels have opened. Discard any mussels that haven't opened. Season with salt and pepper to taste. Serve hot, garnished with chopped cilantro or parsley, and lime wedges on the side.

Prep Time: 15 minutes

Cook Time: 15 minutes

With saffron and mussels This seafood dish is called coconut broth, and it combines the delicate flavors of mussels with the richness of coconut milk and the exotic smell of saffron. This dish is great for both weeknight dinners and special events because it is quick and easy to make.

Ingredients: 1 kg mussels, cleaned and debearded. 2 tablespoons olive oil. 1 onion, finely chopped. 3 cloves garlic, minced. 1 teaspoon ginger, grated. 1 red chili, sliced optional. 1 pinch saffron threads. 400ml coconut milk. 200ml fish or vegetable broth. Salt and pepper to taste. 2 tablespoons fresh cilantro or parsley, chopped for garnish. Lime wedges, for serving.

Instructions: Heat olive oil in a large pot over medium heat. Add chopped onion, garlic, ginger, and sliced chili if using. Cook until onions are soft and translucent, about 5 minutes. Add saffron threads and stir for 1 minute. Pour in coconut milk and broth. Bring to a simmer. Add cleaned mussels to the pot. Cover and cook for 5-7 minutes, or until mussels have opened. Discard any mussels that haven't opened. Season with salt and pepper to taste. Serve hot, garnished with chopped cilantro or parsley, and lime wedges on the side.

Prep Time: 15 minutes

Cook Time: 15 minutes

With saffron and mussels This seafood dish is called coconut broth, and it combines the delicate flavors of mussels with the richness of coconut milk and the exotic smell of saffron. This dish is great for both weeknight dinners and special events because it is quick and easy to make.

Ingredients: 1 kg mussels, cleaned and debearded. 2 tablespoons olive oil. 1 onion, finely chopped. 3 cloves garlic, minced. 1 teaspoon ginger, grated. 1 red chili, sliced optional. 1 pinch saffron threads. 400ml coconut milk. 200ml fish or vegetable broth. Salt and pepper to taste. 2 tablespoons fresh cilantro or parsley, chopped for garnish. Lime wedges, for serving.

Instructions: Heat olive oil in a large pot over medium heat. Add chopped onion, garlic, ginger, and sliced chili if using. Cook until onions are soft and translucent, about 5 minutes. Add saffron threads and stir for 1 minute. Pour in coconut milk and broth. Bring to a simmer. Add cleaned mussels to the pot. Cover and cook for 5-7 minutes, or until mussels have opened. Discard any mussels that haven't opened. Season with salt and pepper to taste. Serve hot, garnished with chopped cilantro or parsley, and lime wedges on the side.

Prep Time: 15 minutes

Cook Time: 15 minutes