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Thai Chicken Meatball, Mushroom and Coconut Soup

  • Serves 4
  • Preparation Time 15MINS
  • Cook Time 10MINS

300g chicken mince

1 tbs oil

150g button or cup mushrooms, halved

1L Campbell’s Thai Stock Base

100g cherry tomatoes – halved

165ml can coconut milk

1 tbs lime juice

2 tsp brown sugar

Coriander leaves and sliced chilli to serve

STEP 1 Combine mince in a bowl and season with white pepper. Roll into approx 16 balls.

STEP 2 Heat oil in a medium saucepan. Cook mushroom for 2 minutes. Add Campbell’s Thai Stock Base and bring to the boil. Add meatballs and tomatoes and simmer for 6 minutes until meatballs are cooked through. Add coconut milk, lime juice and sugar, stirring until heated through. Ladle soup into bowls and garnish with coriander leaves and sliced chilli.