This aromatic broth will draw you in, but it’s the herby, slightly spicy shrimp meatballs that will keep you coming back for bite after bite.
Shrimp Meatballs in a Thai-Inspired Broth
An aromatic Thai-inspired broth served with herby, slightly spicy shrimp meatballs.
Ingredients
Broth
- 1 carrot
- 1-2 tbsp olive oil
- 3 chives finely chopped
- 2 cloves garlic
- 2 stalks lemongrass halved lengthwise
- generous 1-inch ginger peeled and chopped
- 1 stalk celery chopped
- 6 cups water
- 5 dried shiitake mushrooms
- 3 kaffir lime leaves chopped
- 3 tbsp soy sauce
- 3 tbsp store-bought nuoc cham sauce
- pinch each salt and freshly ground black pepper
- 250 g shiitake mushrooms
Meatballs
- 1 long stalk lemongrass chopped
- generous 1-inch ginger peeled and minced
- 3 chives finely chopped
- 1 clove garlic
- half Thai chili seeded and finely chopped (adjust according to taste)
- 400 g shrimp shelled and divided
- 1 tbsp cornstarch
Instructions
- Peel and cut carrot in half. Use mandoline to create ribbons with one half and set aside. Chop other half of carrot for broth.
- In large pot, heat 1 tbsp olive oil over medium heat. Add chives, garlic, lemongrass, ginger, chopped carrot and celery; cook, stirring until tender, about 5 minutes. Add 6 cups water, dried shiitakes, kaffir leaves, soy sauce and nuoc cham sauce. Bring to boil; reduce heat and simmer for 1 hour. Season with salt and pepper.
- In large bowl, stir together lemongrass, ginger, chives, garlic and chili. Finely chop three-quarters of the shrimp; add to bowl with cornstarch and stir to combine. Chop remaining shrimp into large pieces.
- With wet hands, divide shrimp mixture into 16 even portions and gently roll into balls.
- Strain broth through a fine sieve. Pour back into pot and season with salt and pepper, if necessary. Bring to a boil; add fresh shiitakes and cook on medium-high until mushrooms are tender, about 10 minutes. Add reserved carrot ribbons and meatballs, and poach over medium heat for 5 minutes.
- Serve meatballs with broth.
