Green Coconut Curry Soup with Ginger Scallion Chicken Meatballs

0 In a bowl, combine the ground chicken, egg, almond flour, cilantro, green onion, garlic, ginger, salt and pepper. Mix until well combined and roll into small meatballs, around the size of a golf ball. Transfer to a tray and set aside.
1 Preheat a large sauté pan over medium heat. Add the coconut oil and heat until shimmering. Carefully add the meatballs and cook, undisturbed until the bottoms are golden brown, around 5 minutes. Flip and cook until the other side is golden brown and the thickest part of each meatball registers 165F, internally, around 5 more minutes. Transfer to a bowl and set aside.
2 Add ¼ cup of coconut milk to the pan and, using a wooden spoon, scrape up any brown bits. Add the curry paste and cook, stirring continuously, until almost dissolved and the oil turns slightly green in colour, around 2 minutes. Add the remaining coconut milk along with the chicken broth and fish sauce. Bring the soup to a simmer, add the broccoli, bell pepper and green peas and cook, stirring occasionally, until the vegetables are tender, around 8 minutes. Add the lime juice, taste for seasoning and adjust with more lime juice, salt and pepper as desired. Remove from heat and return the chicken meatballs back to soup to warm through.
3 Ladle the soup into individual serving bowls. Garnish with cilantro, basil leaves, and lime wedges. Serve on its own or with zucchini noodles, rice noodles or a side of steamed jasmine rice.