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Asian/ ENTREES/ Pasta

Thai Red Curry Coconut Soup with Chicken Meatballs

This recipe comes together quickly and thanks to the noodles and the meatballs, it’s filling enough to serve as a meal! This recipe will serve four to five people. You can easily add more noodles to serve one or two more noodle-loving friends

Thai Red Curry Coconut Soup with Chicken Meatballs

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Serves: 4-5

Honestly, I fell in love with this soup. Don't tell my husband. It's packed with flavor and it's creamy and spicy and with all the meatballs and noodles, it's a complete meal. I was inspired by both the New York Times and Half Baked Harvest who both have a version of this soup. Also, I used fettuccine, but I think those flat rice noodles would be the bomb (my daughter prefers the fettuccine.) Don't skimp on toppings. We topped ours with thinly sliced red onions, sliced scallions, red pepper flakes and halved grape tomatoes and more basil and cilantro.

Ingredients

  • For the Chicken Meatballs
  • 1 pound ground chicken
  • 2-3 scallions, finely chopped
  • 1 inch piece of fresh ginger, peeled and grated
  • 2 cloves of garlic, finely chopped or grated
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • neutral oil such as vegetable or canola for rolling
  • For the Soup
  • 2-4 tablespoons coconut oil
  • 1/4 cup Thai red curry paste
  • 3 cloves garlic, finely chopped
  • 1 inch piece of ginger, peeled and grated.
  • 2 15-ouncs cans coconut milk (full fat)
  • 3 cups vegetable stock (see note)
  • 1 bunch of blue kale, hard ribs removed and sliced to bite sized pieces
  • 2-3 tablespoons fish sauce (start with 2 and taste, this will depend on what brand you use. I like Red Boat Fish Sauce. You can substitute soy sauce too.)
  • 2 teaspoons sugar
  • 8 ounces fettuccine noodles, cooked to package directions (or whatever noodle you choose)
  • 1/4 cup cilantro and/or basil, chopped, plus more for serving
  • lime wedges, thinly sliced red onions, sliced scallions, red pepper flakes and halved grape tomatoes for serving

Instructions

1

Directions

2

To make the meatballs, combine the chicken, scallions, ginger, garlic, salt and pepper in a bowl and mix until it is just combined. Coat your hands with oil and roll into balls about a tablespoon in size. You should have about 15.

3

Heat a large Dutch oven or heavy bottom pot over medium-high heat. Add the coconut oil and when it’s hot, cook the meatballs on all sides until they are brown and crisp on the outside. Remove and set aside.

4

Add a little more oil to the pan and add the Thai red curry paste, ginger and garlic and cook until fragrant — just 1 or 2 minutes. Add the coconut milk, broth, fish sauce, sugar, herbs and kale. Add the meatballs back in. Cook for another 10-15 minutes or until the meatballs are cooked through and the kale has softened.

5

Place the noodles in the serving bowls and pour the soup over. Top each bowl with the toppings you choose.

Notes

To make an easy vegetable stock, place 1 quartered onion, 2-3 carrots, 1 head of garlic (halved crosswise), 2-inches of ginger, 2-3 scallions, 4-6 shitake mushrooms and salt and pepper in a heavy bottom pot with a touch of neutral oil. Cook for a few minutes until a tiny bit brown. Add 2 quarts of water, bring to a boil then reduce heat to low and simmer for 3 hours. Drain and discard veggies. Voila — veggie stock. Or just buy it.

ENTREES/ Pasta/ Vegetarian

Vegan Thai Red Curry Noodles

Vegan Thai Noodles

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Ingredients

  • 1 8-ounce box Thai rice noodles, cooked according to package instructions
  • 1 block package of tempeh, cut into cubes and seared until browned (recipe below)
  • 2 tablespoons neutral oil
  • 1 onion, chopped
  • 1 1-inch piece of ginger, grated
  • 4 garlic cloves, minced
  • 2 tablespoons Thai red curry paste (or a touch more)
  • 1 15-ounce can coconut milk
  • 1 cup vegetable broth or water
  • 1 teaspoon Thai fish sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1 red pepper, cut imto stips
  • 2 carrots, sliced
  • 1 bunch of blue kale, stems removed and torn
  • 1 head of broccoli, cut into florets
  • Fresh lime juice to taste
  • Salt and pepper to taste
  • Sriracha to taste (optional)
  • 1 cup fresh cilantro, chopped
  • 1 lime cut into wedges

Instructions

1

Directions

2

In a Dutch oven, saute the onions in oil until softened. Add the garlic and ginger and saute until fragrant, just a minute. Add the red curry paste and stir to combine. Add the coconut milk and stir until well blended. Add the vegetable stock or water. (If you want a thicker sauce, you can omit this.) Add the soy sauce, fish sauce and brown sugar. Taste and add salt and pepper if needed.

3

Add the kale and let in cook in the sauce for about 3-5 minutes, until it’s a little tender. Add the broccoli, red pepper and the tempeh and toss to combine.

4

Remove from heat, add the noodles and toss everything so it gets coated by the sauce. Add the lime juice, cilantro and sriracha if using. Serve with additional lime wedges.

5

for the Tempeh

6

Marinate the tempeh overnight in a combination of soy sauce with 2-3 tablespoons of maple syrup and 1-2 tablespoons of smoked paprika. Before you start making the noodles, cut the tempeh up into cubes and sear it in a cast iron or non-stick pan with a little oil.