Chicken and Carrot Meat Ball Soup with Black Beans
3 - 4 people
450 g Chicken breast fillets
A couple of twists of salt and pepper
1 tin black beans
250 millilitres of gluten-free vegetable stock
1 tin coconut milk
3 dried Thai chillies
¾ teaspoon powdered fenugreek
2 to 3 turmeric roots (or 1 teaspoon powdered turmeric)
1 teaspoon palm sugar
1 teaspoon sea salt
A handful of Thai sweet basil leaves
Begin by preparing the chicken breasts, removing any fat or sinew and then cutting into chunks. Peel, top and tail a large carrot then use a blender to shred this into small strips. Remove the carrot and change the blender to use a blade then place the chicken chunks in and add a couple of twists of salt and pepper before blending until you have a mouse. Add the carrot back into the chicken and blend for 30 seconds more to mix them together. Once mixed, use your hands to make tiny meatballs form the mix, try and make them as small as possible and place them on a dish until you have finished with all of the mix (should make around 20 meatballs). Wash and rinse your blender before adding the chillies, peeled turmeric roots, salt, palm sugar and powdered fenugreek along with a dessert spoon of water then blend until you have a fine paste or sauce.
Continue by draining and rinsing the black beans before placing them in a large saucepan with the gluten-free vegetable stock and spice paste/sauce. Add the coconut milk and bring to a simmer before adding the chicken meatballs then simmer for 20 minutes without a lid. Once done, wash and roughly chop the sweet Thai basil leaves and add these to the saucepan before serving into dishes.