Thai Curry Meatball Soup

Thai Curry Meatball Soup is a delicious dish that brings together flavors from ground meats, coconut milk, and vibrant vegetables. This recipe is not only easy to prepare but also allows for customization based on your dietary needs. With its spicy kick from Thai red curry paste, it’s a great option for a comforting meal. Let’s explore the history and the steps needed to create this hearty soup that you can share with family and friends.

Why You’ll Love This Recipe

When you try this Thai Curry Meatball Soup, you’ll quickly understand why it’s such a favorite among home cooks. Packed with about 67g of protein per serving, this soup isn’t only delicious but also nutritious. It’s rich in essential nutrients like potassium and iron, making it a healthy choice. The flavorful Thai red curry paste adds a spicy kick, while coconut milk gives it a creamy texture. You’ll enjoy the tender meatballs, whether you choose chicken, turkey, or beef, complemented by fresh vegetables like bell peppers and bok choy. Plus, it’s easy to prepare in around 60 minutes, and you can customize it to fit your dietary needs or spice preferences. Additionally, this soup is designed for metabolic health, ensuring it supports your overall well-being.

History

Thai Curry Meatball Soup has a rich history that reflects the evolution of Thai cuisine over centuries. Its origins trace back to ancient Thai cooking, influenced by Chinese, Indian, and Southeast Asian flavors.

Before meatball soup emerged, Tom Kha, a coconut-forward soup, set the stage for its development. Traditional ingredients like lemongrass and galangal have been essential in Thai soups for generations. Coconut milk adds flavor and thickness to the soup, enhancing its overall richness and depth.

As Thai cuisine adapted to global influences, meatballs found their way into the mix. Today, this soup showcases a fusion of traditional elements and modern techniques, highlighting the complexity of Thai flavors.

The soup’s cultural significance also emphasizes communal eating, preserving recipes, and fostering appreciation for Thai culinary heritage worldwide.

Recipe

Ingredients

• 1 lb ground chicken
• 1 lb ground turkey
• 1 lb lean ground beef
• 3 tablespoons Thai green curry paste
• 2 tablespoons teriyaki sauce
• 1 tablespoon fish sauce
• 2 tablespoons brown sugar
• 1 tablespoon lemongrass paste
• 4 cloves garlic, minced
• 1 tablespoon ginger, minced
• 4 green onions, chopped
• 1/4 cup cilantro, chopped
• 1 can (13.5 oz) coconut milk
• 4 cups chicken broth
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 1 tablespoon sesame oil
• 1 tablespoon avocado oil
• 1 bell pepper, chopped
• 2 carrots, sliced
• 2 cups kale, chopped
• 1 cup unsweetened shredded coconut
• 8 oz rotini noodles or rice noodles
• 1 teaspoon onion powder
• 1 teaspoon red pepper flakes
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Cooking Instructions

1. In a large bowl, combine the ground meats, minced garlic, minced ginger, onion powder, red pepper flakes, kosher salt, black pepper, and a splash of water.

Mix until well combined, then shape the mixture into 1 to 1.5-inch meatballs. Chill the meatballs in the refrigerator for about 10 minutes to firm up.

1. In a large pot, heat olive oil over medium heat. Once hot, add the meatballs in batches, browning them on all sides until golden brown.

Remove the meatballs from the pot and set aside.

1. In the same pot, add sesame oil and avocado oil. Sauté the chopped bell pepper, sliced carrots, and kale until they’re softened, about 5-7 minutes.
2. Stir in the Thai green curry paste and cook for another minute until fragrant. Then, add the chicken broth, coconut milk, teriyaki sauce, fish sauce, brown sugar, lemongrass paste, and lime juice.

Bring the mixture to a boil.

1. Reduce the heat to a simmer and add the browned meatballs back into the pot.

Simmer for about 15-20 minutes, or until the meatballs are fully cooked through and the flavors meld together.

1. While the soup is simmering, cook the noodles according to package instructions.

Drain and set aside.

1. To serve, place a portion of cooked noodles in a bowl, ladle the soup and meatballs over the top, and garnish with fresh cilantro, green onions, lime wedges, and crispy fried onions if desired.

Adjust seasoning with additional fish sauce, lime juice, or brown sugar as needed.

For the best flavor, consider letting the soup sit for a few minutes before serving to allow the ingredients to meld even further. Additionally, this soup is great for meal prep as the flavors continue to deepen over time.

Feel free to experiment with different vegetables or add heat with sliced jalapeños for those who enjoy an extra kick.

This soup is also delicious as leftovers, as the flavors continue to deepen over time.

Enjoy your culinary adventure with this vibrant Thai Curry Meatball Soup!

Final Thoughts

As you wrap up your culinary adventure with the Thai Curry Meatball Soup, it’s important to remember that this dish is highly versatile.

You can customize it by choosing either red or green curry paste for different flavors. Adjust the spice level to your liking by adding more or less chili. Think about cooking methods, too; whether you prefer stovetop or slow cooker, both work well.

When it comes to meatballs, baking or pan-browning offers distinct textures. Ground chicken meatballs are a great option for a lighter protein choice in this comforting dish.

Enhance the soup by adding vegetables like carrots or mushrooms. Don’t forget to finish with fresh herbs and a squeeze of lime for balance.

Enjoy experimenting with variations, and make it your own each time you prepare this delightful dish!

FAQ

What questions do you have about making the perfect Thai Curry Meatball Soup?

First, consider the ingredients. You’ll need ground chicken, fish sauce, garlic, ginger, and Thai chilies to create flavorful meatballs. Store-bought meatballs can also be a convenient option if you’re short on time.

Don’t forget full-fat coconut milk for creaminess and Thai curry paste for that signature spice.

When preparing, brown the meatballs first for extra flavor, then sauté your vegetables before adding the curry paste and broth.

You can use chicken or lemongrass bone broth as your base.

Want to adjust the spice level? Just add more or fewer chilies.

Feel free to swap in different vegetables like mushrooms or carrots.

Finally, fresh cilantro and lime wedges make great garnishes! Happy cooking!

Thai Curry Meatball Soup

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Ingredients

  

• Ingredients
• 1 lb ground chicken
• 1 lb ground turkey
• 1 lb lean ground beef
• 3 tablespoons Thai green curry paste
• 2 tablespoons teriyaki sauce
• 1 tablespoon fish sauce
• 2 tablespoons brown sugar
• 1 tablespoon lemongrass paste
• 4 cloves garlic minced
• 1 tablespoon ginger minced
• 4 green onions chopped
• 1/4 cup cilantro chopped
• 1 can 13.5 oz coconut milk
• 4 cups chicken broth
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 1 tablespoon sesame oil
• 1 tablespoon avocado oil
• 1 bell pepper chopped
• 2 carrots sliced
• 2 cups kale chopped
• 1 cup unsweetened shredded coconut
• 8 oz rotini noodles or rice noodles
• 1 teaspoon onion powder
• 1 teaspoon red pepper flakes
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Instructions

 

• Cooking Instructions
• In a large bowl, combine the ground meats, minced garlic, minced ginger, onion powder, red pepper flakes, kosher salt, black pepper, and a splash of water.
• Mix until well combined, then shape the mixture into 1 to 1.5-inch meatballs. Chill the meatballs in the refrigerator for about 10 minutes to firm up.
• In a large pot, heat olive oil over medium heat. Once hot, add the meatballs in batches, browning them on all sides until golden brown.
• Remove the meatballs from the pot and set aside.
• In the same pot, add sesame oil and avocado oil. Sauté the chopped bell pepper, sliced carrots, and kale until they're softened, about 5-7 minutes.
• Stir in the Thai green curry paste and cook for another minute until fragrant. Then, add the chicken broth, coconut milk, teriyaki sauce, fish sauce, brown sugar, lemongrass paste, and lime juice.
• Bring the mixture to a boil.
• Reduce the heat to a simmer and add the browned meatballs back into the pot.
• Simmer for about 15-20 minutes, or until the meatballs are fully cooked through and the flavors meld together.
• While the soup is simmering, cook the noodles according to package instructions.
• Drain and set aside.
• To serve, place a portion of cooked noodles in a bowl, ladle the soup and meatballs over the top, and garnish with fresh cilantro, green onions, lime wedges, and crispy fried onions if desired.
• Adjust seasoning with additional fish sauce, lime juice, or brown sugar as needed.
• For the best flavor, consider letting the soup sit for a few minutes before serving to allow the ingredients to meld even further. Additionally, this soup is great for meal prep as the flavors continue to deepen over time.
• Feel free to experiment with different vegetables or add heat with sliced jalapeños for those who enjoy an extra kick.
• This soup is also delicious as leftovers, as the flavors continue to deepen over time.
• Enjoy your culinary adventure with this vibrant Thai Curry Meatball Soup!