This Thai coconut soup is the perfect blend of spicy, fragrant, and comforting flavors. The richness of coconut milk and the tender meatballs balance out the heat from the red curry paste, ginger, and lime. A quick and satisfying meal that brings the taste of Thailand to your table in just 30 minutes, it’s a sure hit for fans of Asian cuisine. With vibrant vegetables and tender noodles, this soup is both light and filling—perfect as a one-pot meal.
Recipe Details:
- Difficulty: Medium
- Servings: 6
- Prep & Cook Time: 30 minutes
Ingredients for 6 servings:
- 1 quart (1 liter) chicken broth
- 27 fl oz (800ml) coconut milk
- 1.1 lbs (500g) ground turkey or chicken
- 7 oz (200g) egg noodles or rice noodles
- 1.3 lbs (600g) vegetable mix (carrots, baby corn, snap peas)
- 5 green onions (sliced diagonally)
- 1 large bunch fresh cilantro (stems and leaves separated)
- Zest and juice of 2 limes
- 2 cloves garlic (minced)
- 0.4 inch (1 cm) piece of fresh ginger (grated)
- 4 tbsp Thai red curry paste
- 2 tbsp fish sauce
- Vegetable oil for frying
- Salt and freshly ground black pepper to taste
Step-by-Step Instructions:
Prepare the Meatballs:
- Separate the cilantro leaves from the stems. Set the leaves aside for garnish.
- In a food processor, pulse the cilantro stems until finely chopped.
- Add the ground turkey or chicken to the processor, along with 1 tablespoon of fish sauce. Season with salt and pepper.
- Mix everything until combined, then shape the mixture into meatballs about 1 inch (3 cm) in diameter, using wet hands to prevent sticking.
Prep the Vegetables:
- Slice the carrots into thin strips.
- Slice the green onions diagonally into 1-inch pieces.
- Leave the baby corn whole, and trim the ends of the snap peas.
- Grate the lime zest and extract the juice.
- Grate the ginger and mince the garlic.
Cook the Noodles:
- Bring a pot of water to a boil, add salt, and cook the noodles according to the package instructions. Drain and rinse under cold water, then set aside.
Prepare the Soup Base:
- In a large pot, heat a bit of vegetable oil over medium heat. Add the red curry paste and sauté for about 30 seconds, stirring constantly.
- Add the grated ginger and cook for another 30 seconds.
- Pour in the coconut milk, chicken broth, the remaining fish sauce, lime zest, and lime juice. Season with salt to taste and bring to a boil.
Cook the Vegetables and Meatballs:
- Add the carrots and baby corn to the boiling soup and cook for 5 minutes.
- Gently drop the meatballs into the soup and cook for another 5 minutes, until the meatballs are cooked through.
- Add the snap peas and cook for 3 more minutes, making sure the peas stay bright green and slightly crunchy.
Combine the Noodles and Soup:
- Transfer the cooked noodles into the soup pot and heat through for 1 minute.
- Roughly chop the cilantro leaves and add them to the soup along with the sliced green onions.
Serve:
- Ladle the soup into deep bowls and serve immediately, garnished with extra cilantro and green onions if desired.
Chef’s Tip:
Keep a frozen mix of Asian vegetables in your freezer for convenience. These blends often contain the perfect ingredients for dishes like this, saving time on prep while ensuring a vibrant, colorful meal.
This flavorful Thai coconut soup with meatballs is a perfect balance of spice, sweetness, and savory flavors. With the addition of noodles and vegetables, it’s a satisfying meal that requires no second course!
