THE SAVORY BROTH
8 cups of chicken broth/stock
2 large green onions, cut into 2 inch pieces
3 garlic cloves, smashed
2 inch piece of fresh ginger, cut into very thin slices
2 lemon grass stalks (2-3 inches) smashed
6 large shrimp shells
1/2 lemon juice. Squeezed into broth at end
1/2 tsp of fish sauce if broth is not salty enough..TASTE FIRST!
To make soup broth, combine chicken stock/broth, green onion, garlic, ginger, lemon grass and shrimp shells into a large pot. Bring mixture to a boil, then reduce heat to simmer for 5 to 10 minutes. This will allow the flavors to infuse into the broth while you prepare the meatballs.
CHICKEN or PORK WONTON MEATBALLS
1/2 cup of shiitake mushrooms finely chopped (can be fresh or frozen)
6 large shrimp, peeled, deveined and finely chopped until you have a chunky paste
(use shells for soup broth)
1 pound of ground chicken thighs or pork
2 scallions, finely chopped
1/4 cup cilantro chopped
1 TB coconut aminos
1/2 tsp fish sauce (can use salt as substitute)
2 TB coriander powder
2 tsp ginger powder
1/4 tsp ground pepper
1 tsp sesame oil
4 baby bok choy - cleaned, cut in long 1/2 inch strips. Bring 3 cups of water to a boil in medium cooking pot. Add baby bok choy to boiling water for 10 seconds and take out. Put aside for later use.
Add finely chopped shiitake mushrooms, chopped shrimp, scallions, cilantro, coconut aminos, fish sauce, coriander powder, ginger powder, ground pepper, and sesame oil to a large mixing bowl.
Use hands to squeeze and mix ingredients evenly. Mixture will be sticky!
Form mixture into 1 to 1.5 inch balls. Place meatballs into a large cast iron skillet and brown each side over medium heat.
To finish soup broth, remove aromatics from broth either with a strainer or tongs.
Add meatballs and juices in the skillet to the broth and simmer for 1- 2 more minutes.
Serve over a bed of steamed baby bok choy.
Can add a squeeze of lemon juice, hot pepper and diced cilantro for garnish.
ENJOY! Don't forget to drink the broth from the bowl.