This flavorful soup uses a simple broth, glass noodles, and chicken meatballs. It's a fast easy meal for busy nights. Plus, it gluten-free, paleo, and AIP friendly.
Prep the meatballs- Use a mortar and pestle to smash the cilantro roots and garlic into a paste (this is optional- if you don't have a mortar and pestle, just make sure everything is diced really tiny). Mix together the chicken, cilantro roots, garlic, coconut aminos, and white pepper. Work the mixture together with your hands, slapping the meat against the side of the bowl a few times to break down the protein a bit and form a smooth mixture.
Heat 1 tbsp of oil in a large pot over medium-high heat and add the shallots and and mushrooms. Saute for 1-2 minutes until onions are translucent.
Add the garlic and cook a minute more.
Add the water and bring to a boil. Add fish sauce, coconut aminos, and white pepper. Drop heat to medium.
Use a spoon to form small meatballs and drop into the boiling water.
Add the dry sweet potato glass noodles and carrot ribbons. ***Note, if using noodles other than sweet potato glass noodles- see notes below for instructions. Those will need to be soaked first. Simmer for about 5 minutes.
Add in the spinach and green onions.
Serve with fresh cilantro over the top.
Video
Notes
NOTE: If NOT using sweet potato glass noodles, the noodle prep will be a little different. See below.
For mung bean vermicelli noodles- soak in cold water for about 10-15 minutes, drain, then add to the soup towards the end.
For rice vermicelli noodles- soak in hot water for 10 minutes, drain, then add to the soup towards the end.
You can use soy sauce or salt in place of fish sauce*Mung bean sprouts are an AIP stg 1 reintro