Tom Yum soup with beef meatballs

Mix beef (500 g) with almond flour (30 g), onion (100 g), garlic (15 g), cilantro (30 g), egg (50 g), table salt (3 g), and black pepper (1 g). Use 20 g of the cilantro in the meatballs and keep 10 g for the soup. Shape the meatballs.

Bring tom yum paste (80 g) and water (1000 g) to a boil, add the meatballs, and cook for 15 minutes.

Add champignons (200 g), tomato (250 g), and green onion (30 g), then cook for 10 more minutes.

Pour in coconut milk (400 g), add lime (30 g) and chile (2 g), heat gently, and remove from the stove.