Ingredients
Broth
2 c. unsalted chicken stock
2 c. coconut milk
2 tsp. soy sauce
3 tsp. red curry paste (Thai Kitchen)
1 tsp. fresh ginger, grated or finely chopped
1/2 tsp. sriracha
1/2 tbsp. grapeseed oil
1 tbsp. coconut palm sugar
Salt & pepper to taste

Spicy Chicken Meatballs
1 lb. ground chicken
1 tsp. fresh ginger, finely chopped
6 shakes garlic powder (or 1-2 cloves fresh)
6 shakes dried parsley
2 tsp. soy sauce
1 egg
1/2 tbsp. sriracha
1/2 c. panko
1/2 tbsp. honey
Salt & pepper to taste

Other additions
1 c. frozen edamame
1/2 pkg. tofu, small cubes
2 handfuls of baby spinach
1/2-3/4 pkg. rice noodles

Directions
1. In a large pot, heat the ginger, coconut sugar, chili paste and grapeseed oil over medium-high heat (stirring constantly). Cook until the mixture becomes a quite fragrant paste.

2. Continue to stir while adding the chicken stock, soy sauce and coconut milk. Turn the heat down to low. Season the simmering broth with salt and pepper (be sure to taste and season until you are happy with the flavor). Allow the broth to simmer for 35-40 minutes.

3. While the broth cooks, heat your oven to 375ºF. Combine the ingredients for the meatballs in a large bowl. Using your hands, mix until well combined. Form the mixture into golf balls; you should make about 14 meatballs. Bake for 25 mins, flipping the meatballs halfway through.

4. Once the meatballs are done, add the edamame, spinach, tofu and rice noodles to the broth and cook for 10-15 mins.

5. Grab some bowls and utensils, serve it up and enjoy!