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.

🔍 Information	Details
⏱️ Preparation time	30 minutes
🍳 Cooking time	20 minutes
⏲️ Total time	50 minutes
🔧 Difficulty level	AVERAGE
🍽️ Servings	6 persons
🔥 Calories (approximate)	450 per serving

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 :

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

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