Coconut Curry Sweet Potato Soup with Chicken Meatballs (Low FODMAP)

20 Minutes prep • 30 Minutes cook • Low FODMAP • Gluten-free • Serves 6 • Ok to make ahead: Steps 1-5

With super flavorful meatballs, this creamy soup is hearty, gingery, and delicious. A great way to change things up for a weeknight or any night meal, it’s surprisingly simple to make and, except for the rice, you make it in one pot so clean up is easy too. Like many soups, this one improves with a bit of time. So make it ahead or plan to enjoy the leftovers as an even more delicious dish the next day.

Ingredients

2-4 tablespoons garlic-infused olive oil

1 pound ground chicken

1 bunch green onions, green part only, chopped

3 tablespoons fresh ginger, finely chopped and divided

2 teaspoons gluten-free soy sauce

1/2 teaspoon Kosher salt

1/4 teaspoon black pepper

2 tablespoons rice vinegar

1/8 teaspoon cayenne pepper

1 tablespoon yellow curry powder

2 cups low-FODMAP chicken broth (Use Whole Foods Organic 365 chicken broth or Gourmend - Use code IBSGC15 for 15% discount)

1 sweet potato, peeled and cubed (about 1 cup)

2 cans (14 ounces each) coconut milk

2 cups baby spinach, stems removed

2 cups cooked jasmine white rice or short-grain brown rice

1/3 cup fresh cilantro, chopped

2 tablespoons gluten-free soy sauce

2 tablespoons salted butter

Juice of one lemon

Directions

(1) Prepare: Make the rice per package instructions. If you’re making brown rice (I love this soup with short-grain brown rice cooked in chicken broth) this will take nearly an hour so plan ahead. White rice will only take 20 minutes.

(2) Make the meatballs: In a bowl, combine the chicken, 1/2 of the chopped green onions, 2 tablespoons of the chopped fresh ginger, soy sauce, and a pinch of pepper. Coat your hands with a bit of oil, and roll the meat into small tablespoon-size balls (it will make 15-16 meatballs).

(3) Sear the meatballs: Heat the garlic-infused olive oil over medium heat in a medium pot. Add the meatballs and sear until crisp, about 4-5 minutes, turning them 2-3 times. Remove the meatballs from the pan and set them aside.

(4) Make the soup: To the same pot, add the rice vinegar, cayenne, curry powder, 1/2 of the green onions, and 1 tablespoon of the chopped ginger. Cook for about 1 minute. Stir in the chicken broth and sweet potatoes. Cover and cook over medium heat until the potatoes are tender (about 10 minutes). Add the coconut milk and spinach. Simmer, uncovered for another 5-10 minutes, until thickened slightly. Add the meatballs back into the soup.

(5) Finish: Stir in the cilantro, soy sauce, butter, and lemon juice. Heat until the butter is melted. Taste and season with additional salt and pepper if needed.

(6) Plate and serve: Divide the rice among bowls and ladle the soup and meatballs over the top. Sprinkle with fresh cilantro.

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

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