Thai Fusion Soup with Chicken Meatballs and Quebec Elements

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Explore a unique culinary fusion with this Thai chicken meatball soup, combining the rich flavors of Thailand with distinctive touches of Quebec. This gourmet creation skillfully combines ginger, black garlic, curry paste and coconut milk with maple sugar typical of Quebec. Perfect for an innovative tasting experience, this soup is a treat for those looking to explore bold and innovative flavor combinations.

Ingredients :

• Fresh ginger: 10 cm, chopped
• Black garlic: 4-6 cloves , minced or pureed
• Red or green curry paste: 5 tablespoons
• Ground chicken: 900 g
• Fresh coriander (parsley is excellent too): a large bunch, chopped
• Normal or garlic scapes salt
• Chicken broth: 1 cup
• Coconut milk: 400 ml (1 can)
• Maple sugar : 1 tablespoon
• Spinach leaves: 140 g
• Lemon juice: 1 tablespoon
• Panco or breadcrumbs to hold the meatballs together
• Rice cooked to serve

Preparation :

1. Mix the ground chicken with the ginger, black garlic, coriander, panco and salt. Form balls.
2. Bake the meatballs in the oven at 400°F (around 200°C) for 20 minutes.
3. Thicken the chicken broth and coconut milk with the curry paste and maple sugar in a saucepan.
4. Simmer until desired consistency.
5. Add the cooked meatballs and spinach. Simmer briefly.
6. Stir in the lemon juice just before serving.
7. Serve with rice.