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Chicken Laksa Meatballs

with Chicken Bone Broth Concentrate Native Herb
High Protein (15g+)
recipe-difficulty
Easy peasy
recipe-serves
4
ready-in
45 mins

Trust us when we say, this is exactly what you want after a long day. Juicy chicken meatballs simmered in a rich, fragrant laksa sauce deliver big comfort with plenty of flavour and texture in every bite. Made with Chicken Bone Broth for extra depth and protein, this is a simple, nourishing dinner that still feels a bit special.

Nutrition Information (per serve):
Protein: 35g
Carbohydrates: 55g
Fat: 40g

Main Meals
Thai inspired
Pantry Items
View in metric
  • 1.5 cups jasmine rice
  • 1.54 lb ground chicken
  • 1 tbsp Chicken Bone Broth Concentrate Native Herb
  • 2 tbsp Coconut oil 
  • 2 tsp fresh ginger, grated 
  • 3 cloves garlic minced
  • ¼ cup Laksa paste or Thai red curry paste (preservative free)
  • ½ cup boiling water
  • 14 oz can full fat coconut milk
  • 1 tsp fish sauce
  • Juice of 1 lime
  • 2 tsp chilli oil (optional)
  • ½ cup mint, chopped
  • ⅓ cup Spring onions, chopped
  1. Cook your rice according to packet instructions.
  2. In a bowl, add ground chicken and Chicken Bone Broth Concentrate Native Herb, mix to combine, then roll into 20 balls (5 per person).
  3.  In a pan on medium heat, add 1 tbsp coconut oil, then add the chicken meatballs and fry until golden brown. Set aside.
  4. In the same pan, add 1 tbsp coconut oil, garlic and ginger and cook until softened. (3-4 minutes).
  5. Add curry paste, water, coconut milk, fish sauce and lime. Stir to combine then add meatballs. 
  6. Bring to a simmer then turn heat to medium low for 10 minutes until sauce is thickened slightly and chicken is cooked through, add chilli oil and stir. 
  7. To serve, add rice to bowls, a layer of chopped mint, stir through. Then add the meatballs, top with the sauce, mint leaves and spring onions.