Imagine a bowl of pure culinary magic that transports you straight to the vibrant streets of Thailand, where every spoonful is a symphony of flavors! This Thai Green Curry Meatball Soup is not just a meal; it's an experience that combines the perfect balance of spicy, creamy, and savory elements. Whether you're a curry enthusiast or a curious foodie looking to expand your cooking repertoire, this recipe promises to deliver restaurant-quality deliciousness right in your own kitchen.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 pound ground chicken
- 1/4 cup breadcrumbs
- 1 egg
- 2 tablespoons green curry paste
- 4 cups chicken broth
- 1 can coconut milk
- 1 bell pepper, sliced
- 1 cup spinach
- Salt to taste
Instructions
- In a large mixing bowl, combine ground chicken, breadcrumbs, egg, and 1 tablespoon of green curry paste. Mix thoroughly using your hands until well integrated.
- Shape the mixture into small, uniform meatballs approximately 1-inch in diameter. Ensure they are compact to prevent falling apart during cooking.
- Heat a large pot over medium-high heat. Add a small amount of oil and gently brown the meatballs on all sides, about 3-4 minutes. Remove meatballs and set aside.
- In the same pot, add remaining green curry paste and stir for 30 seconds to release aromatic oils.
- Pour in chicken broth and coconut milk, whisking to combine the curry paste completely. Bring the liquid to a gentle simmer.
- Carefully return the browned meatballs to the pot. Reduce heat to medium-low and cook for 10-12 minutes, ensuring meatballs are cooked through.
- Add sliced bell peppers and continue cooking for 3-4 minutes until peppers are slightly tender but still crisp.
- Stir in spinach and cook for an additional 1-2 minutes until wilted. Season with salt to taste.
- Remove from heat and let rest for 2-3 minutes before serving hot, preferably over steamed rice.
Tips
- Meatball Mastery: When forming meatballs, wet your hands slightly to prevent the mixture from sticking and ensure smooth, uniform shapes.
- Curry Paste Power: Use high-quality green curry paste for the most authentic flavor. If you prefer less heat, start with less paste and adjust to taste.
- Protein Perfection: Ensure meatballs are cooked through by checking their internal temperature reaches 165°F (74°C).
- Vegetable Variation: Feel free to swap spinach with other quick-cooking greens like bok choy or kale.
- Make-Ahead Magic: You can prepare meatballs a day in advance and store them in the refrigerator for easier cooking.
- Serving Suggestion: Serve over jasmine rice or rice noodles to soak up the delicious curry broth.
- Freshness Factor: Add fresh herbs like Thai basil or cilantro just before serving for an extra burst of flavor.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 12g
Protein: 28g
Fat: 22g
Saturated Fat: 14g
Cholesterol: 125mg
