Thai Coconut and Lemongrass Soup

10 m
Prep Time
20 m
Cook Time

Servings: 4


  • 500 grams beef mince
  • 1 egg, lightly beaten
  • ? cups uncooked rice
  • 700 grams jar passata, cooking sauce
  • 1 pack Gourmet Garden Basil, Lightly Dried
  • 1 tablespoon Gourmet Garden Garlic, Cold Blended Paste
  • salt & pepper
  • parmesan cheese, to serve
  • crusty bread and green salad to serve


(per Serving)

Nutrition information coming soon.


  • 1 Combine mince, egg, rice, Garlic Paste and 1 tablespoon of Lightly Dried Basil. Season well with salt and pepper. Roll mince mixture into 16 even sized meatballs.
  • 2 Pour passata into a deep saucepan with lid. Swirl 1 cup (250 mL) water around the empty jar and add to the pan. Stir through remaining lightly dried basil and season well with salt and pepper. Bring to a gentle boil.
  • 3 Gently submerge balls in simmering sauce. Cover and simmer for 40-45 min or until rice is tender and poking out of the meatballs. Serve with crusty bread and a green salad.