Recipes

Poached Quorn Swedish Style Balls with Fragrant Coconut Broth

Enjoy these tender Swedish Style Balls in a creamy coconut milk broth, packed with lots of zest and spices. This Thai-inspired dish can be complimented with a bowl of fragrant rice and is an overall crowd pleaser!

Serves 4

20 mins

A Little Effort

Made with Quorn Swedish Style Balls

High in protein
Source of fibre

Ingredients

  • 150g Quorn Swedish Style Balls
  • 2 tbsp olive oil
  • 1 tsp coriander seeds – lightly crushed
  • 1 tbsp cardamom seeds - lightly crushed
  • 1 tsp turmeric powder
  • 1 tsp cinnamon powder
  • ½ tsp chili flakes
  • 2 stalks lemongrass – lightly crushed
  • 1 knob ginger – sliced
  • 300ml vegetable consommé (refer to recipe below)
  • 300ml coconut milk
  • 2 limes
  • Salt
  • Pepper
  • Coconut flakes
  • Coriander – chopped
  • Spring onion – chopped
Vegetable Consommé:
  • 300g Chinese cabbage
  • 300g celery
  • 300g carrot
  • 200g white onion
  • 200g dried soy bean – soaked in water for an hour
  • 10g white peppercorn
  • 3L water

Method

  1. Heat up olive oil in a pot over medium heat. Add coriander seeds, cardamom seeds, turmeric powder, cinnamon powder, chilli flakes, lemongrass stalks and ginger. Mix well.
  2. Pour in vegetables consommé and coconut milk. Reduce heat and allow the mixture to simmer for about 5-8 minutes, until the mixture thickens.
  3. Add in the Quorn Swedish Style Balls, simmer for another 3 minutes and turn off the stove
  4. Zest and squeeze the juice of 2 limes into the broth, stirring to incorporate.
  5. Season with salt and pepper to taste.
  6. To serve, place the Quorn Swedish Style Balls in the center of the plate and ladle a generous amount of broth over the Quorn Swedish Style Balls
  7. Garnish with chopped coriander, spring onion and coconut flakes

Vegetable Consommé:

  1. Dice all vegetables
  2. In a large stock pot, bring 3L of water to boil, and add in all ingredients then bring to boiling
  3. Simmer over a low heat for an hour or until the liquid has reduced to about 1 litre
  4. Remove the vegetables and store the stock for use.

Recipe inspiration

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