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Thai Meatball Noodle Soup Recipe

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4.9 from 145 reviews

This Thai Meatball Noodle Soup combines flavorful ground pork meatballs with aromatic spices, creamy coconut milk, and fresh vegetables in a vibrant red curry broth. Perfectly tender rice noodles and a tangy hint of lime balanced with a mild chili kick make this comforting soup a delicious and satisfying meal.

Ingredients

Meatballs

  • 1 pound ground pork (can substitute with ground chicken or turkey)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons cilantro, finely chopped
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 1 teaspoon chili paste (increase for more spice)
  • 1 teaspoon sugar
  • ½ teaspoon salt (adjust to taste)

Soup

  • 4 cups chicken broth
  • 1 can (400 ml) coconut milk
  • 2 tablespoons red curry paste
  • 200 grams rice noodles
  • 2 cups bok choy, chopped
  • 1 bell pepper, sliced
  • 1 tablespoon lime juice

Garnishes

  • Fresh cilantro leaves
  • Sliced red chili (optional, for extra heat)

Instructions

  1. Prepare the meatball mixture: In a mixing bowl, combine ground pork, minced garlic, grated ginger, cilantro, fish sauce, lime juice, chili paste, sugar, and salt. Mix well until all ingredients are thoroughly incorporated.
  2. Form meatballs: Shape the mixture into 1-inch meatballs and set them aside on a plate.
  3. Prepare the soup base: Heat a large pot over medium heat and add chicken broth, coconut milk, and red curry paste. Stir well to combine and bring the mixture to a gentle simmer.
  4. Brown the meatballs: In a skillet over medium heat, cook the meatballs until browned on all sides, about 5 minutes, to develop flavor and texture.
  5. Add meatballs to the soup: Transfer the browned meatballs into the simmering pot with the broth mixture.
  6. Cook noodles and vegetables: Add rice noodles, chopped bok choy, and sliced bell pepper to the pot. Continue cooking for 10-12 minutes until the noodles are tender and meatballs are cooked through.
  7. Season the soup: Stir in 1 tablespoon lime juice, taste, and adjust the seasoning by adding more salt or lime juice if desired.
  8. Serve: Ladle the hot soup into bowls and garnish with fresh cilantro leaves and sliced red chili for extra heat if preferred.

Notes

  • You can substitute ground pork with ground chicken or turkey for a leaner option.
  • Adjust the chili paste quantity depending on your heat preference.
  • If you prefer a thicker soup, reduce the broth slightly or add less coconut milk.
  • Rice noodles can be soaked in warm water before adding to reduce cooking time if desired.
  • Fresh lime juice added at the end brightens the flavors significantly.
  • For a gluten-free version, ensure the fish sauce and curry paste you use are gluten-free.

Find it online: https://mealoria.com/thai-meatball-noodle-soup-recipe/