Coconut Curry Meatball Soup

$For this Coconut Curry Meatball Soup, we need: - 1 pound ground chicken or turkey - 1 can (13.5 oz) coconut milk - 4 cups chicken or vegetable broth These main ingredients create a rich and creamy base. The ground meat adds protein, while coconut milk provides a smooth texture. The broth gives depth to the soup. To make the meatballs, gather: - 1/2 cup breadcrumbs - 1/4 cup fresh cilantro, chopped - 1 tablespoon ginger, minced - 2 garlic cloves, minced - 1 egg, lightly beaten - 1 teaspoon salt - 1 teaspoon black pepper - 1 tablespoon curry powder These ingredients blend to form flavorful meatballs. The breadcrumbs bind the mixture, while cilantro, ginger, and garlic add freshness. Curry powder gives them a spicy kick. For extra nutrition and color, include: - 1 cup carrots, sliced - 1 cup bell pepper, diced (any color) - 1 cup baby spinach These vegetables add crunch and vibrant colors. Carrots and bell peppers provide sweetness, while spinach gives a nice pop of green. They also boost the soup's health benefits. {{ingredient_image_1}} To begin, gather your ingredients in a large mixing bowl. Combine 1 pound of ground chicken or turkey, 1/2 cup of breadcrumbs, and 1/4 cup of chopped cilantro. Add 1 tablespoon of minced ginger, 2 minced garlic cloves, and 1 lightly beaten egg. Season with 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 tablespoon of curry powder. Mix all these ingredients well. You want a nice, even blend. Once mixed, start shaping the mixture into small meatballs. Aim for about 1 inch in diameter. Set them aside on a plate as you prepare to cook. Next, heat a splash of oil in a large pot over medium heat. When the oil is hot, add the meatballs. Sauté them until they are browned on all sides. This should take about 5 to 7 minutes. Once browned, carefully remove the meatballs from the pot and set them aside. In the same pot, pour in 4 cups of chicken or vegetable broth. Bring it to a simmer. Then, stir in a can of coconut milk and 1 tablespoon of lime juice. This will create a rich and creamy base for your soup. Now it’s time to add some color and crunch. Toss in 1 cup of sliced carrots and 1 cup of diced bell peppers. Cook these for about 5 minutes until the vegetables are tender. After that, return the meatballs to the pot. Let everything simmer together for an additional 10 minutes, ensuring the meatballs are cooked through. Finally, stir in 1 cup of baby spinach. Cook until it wilts, which takes about 1 to 2 minutes. Taste the soup and adjust seasoning if needed. You can add more salt or lime juice to boost the flavor. To make great meatballs, start with the right mix. Use ground chicken or turkey for a lean option. Combine it with breadcrumbs, chopped cilantro, ginger, garlic, egg, salt, pepper, and curry powder. This blend gives the meatballs flavor and keeps them moist. - Achieving the right consistency: The mix should feel slightly sticky. If it’s too dry, add a bit more egg. If too wet, add more breadcrumbs. - Flavor enhancements: You can add extra spices like cumin or turmeric for more depth. Fresh herbs also boost flavor. The soup needs balance. If it’s too thin, thicken it up. - Ways to thicken the broth: Use a cornstarch slurry or add more coconut milk. You can also let it simmer longer to reduce. - Balancing flavors with lime juice: A splash of lime juice brightens the dish. Start with a tablespoon, then taste. Add more if you want more zing. How you serve the soup matters. It should look as good as it tastes. - Serving suggestions: Use deep bowls for a cozy feel. This soup looks great when served warm. - Garnishes for visual appeal: Top each bowl with fresh cilantro and a lime wedge. This adds color and freshness. Enjoy it with a crusty bread for a complete meal! Pro Tips Keep the Meatballs Moist: Adding breadcrumbs and an egg to the meatball mixture ensures they stay tender and juicy while cooking. Customize Your Veggies: Feel free to add your favorite vegetables like zucchini or snap peas for added nutrition and flavor. Balance the Flavors: Taste the soup before serving; a little extra lime juice can brighten the overall flavor profile. Garnish for Presentation: Fresh cilantro and lime wedges not only enhance the look but also add fresh flavor when served. {{image_2}} You can switch up the meat in this soup. Ground beef or lamb works well. If you want a lighter option, try ground turkey. Both add a rich taste to the meatballs. For a vegetarian twist, use plant-based meat. You can also make meatballs with lentils or chickpeas. Both options offer great flavor and texture. Want more heat? Add chopped chili peppers or red pepper flakes. This will give your soup a nice kick. If you prefer mild flavors, use a gentle curry powder. Adjust the amount based on your taste. You can even mix mild and spicy powders for a balanced flavor. Feel free to get creative with veggies! You can add seasonal vegetables like zucchini or green beans. They add color and crunch. If you're gluten-free, check your broth and meat options. Many brands offer gluten-free choices. This way, everyone can enjoy the soup! Cool the soup before storing. Transfer it to an airtight container. Store it in the fridge for up to three days. For longer storage, freeze the soup. Use freezer-safe containers. It can last for up to three months in the freezer. Reheat the soup on the stovetop for the best flavor. Warm it over medium heat. Stir often to prevent sticking. For quick reheating, you can use a microwave. Place it in a microwave-safe bowl. Heat in short bursts, stirring in between. Fresh ingredients keep the soup tasty. If the soup smells off or changes color, discard it. Use your senses to check for freshness. Always be safe when it comes to food! To add spice to this soup, you can include fresh chili peppers. Slice them and add them when cooking the meatballs or soup. You can also use a spicy curry powder. This will enhance the heat without changing the flavor too much. Another option is to add a splash of hot sauce before serving. Adjust to your taste for the best results. Yes, you can use light coconut milk instead of regular coconut milk. Light coconut milk has less fat and calories. It will still give the soup a nice coconut flavor, but it may be less creamy. If you want a rich taste, consider mixing light and regular coconut milk. This way, you keep some creaminess. This soup pairs well with simple sides. You can serve it with warm naan bread for dipping. Jasmine rice or brown rice also makes a great side. A fresh salad with lime dressing adds a nice crunch. If you want to keep it light, serve with sliced cucumbers or carrot sticks. To store leftovers, let the soup cool first. Pour it into an airtight container. It can stay in the fridge for up to three days. If you want to keep it longer, freeze it. Use a freezer-safe container. Make sure to leave space for expansion. You can freeze it for up to three months. Yes, this recipe is great for meal prep! You can make a big batch and store it in portions. It reheats well, making it easy for quick meals. Just remember to store it in separate containers if you want to keep the meatballs and broth separate. This helps keep the flavors fresh when you reheat them. This blog post shared a delicious Coconut Curry Meatball Soup recipe. We covered key ingredients like ground chicken, coconut milk, and fresh veggies. You learned step-by-step how to mix, shape, and cook your meatballs for the best results. I shared tips to perfect your soup’s flavor and the many variations you can try. Remember to store any leftovers properly to keep them fresh. So, dive in and enjoy this simple recipe that packs a flavorful punch!$

Coconut Curry Meatball Soup

A flavorful and hearty soup featuring meatballs in a creamy coconut curry broth with fresh vegetables.

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Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Cuisine Asian

Servings 4

Calories 400 kcal

Ingredients

1 pound ground chicken or turkey
1/2 cup breadcrumbs
1/4 cup fresh cilantro, chopped
1 tablespoon ginger, minced
2 cloves garlic, minced
1 egg lightly beaten
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon curry powder
1 can (13.5 oz) coconut milk
4 cups chicken or vegetable broth
1 tablespoon lime juice
1 cup carrots, sliced
1 cup bell pepper, diced (any color)
1 cup baby spinach
to taste fresh cilantro and lime wedges for garnish

Instructions

In a large mixing bowl, combine the ground chicken or turkey, breadcrumbs, chopped cilantro, minced ginger, minced garlic, beaten egg, salt, pepper, and curry powder. Mix well to combine.
Roll the mixture into small meatballs, about 1 inch in diameter, and set aside.
In a large pot over medium heat, add a splash of oil and sauté the meatballs until they are browned on all sides (about 5-7 minutes). Remove the meatballs from the pot and set aside.
In the same pot, add the chicken or vegetable broth and bring to a simmer. Stir in the coconut milk and lime juice.
Add sliced carrots and diced bell peppers to the pot. Cook for about 5 minutes, until the vegetables are tender.
Return the meatballs to the pot, and simmer for an additional 10 minutes until they are cooked through.
Stir in the baby spinach and cook until just wilted (about 1-2 minutes).
Taste and adjust the seasoning, adding more salt or lime juice if desired.

Notes

Serve the soup in deep bowls, topped with fresh cilantro and a wedge of lime on the side for an extra pop of color and flavor. Enjoy warm!

Keyword coconut, curry, meatballs, soup