Thai Meatball Soup

Thai inspired meatballs with a creamy coconut broth and noodles.










  • 1 lb. ground pork
  • 2 Thai chilies, minced
  • 2 garlic cloves, minced
  • salt and pepper to taste
  • 2 tsp. fish sauce
  • 3 Tbsp. fresh basil, chopped
  • 1 egg
  • 1 C. panko breadcrumbs
  • 1 tsp. sesame oil


  • 1 onion, finely chopped
  • 1/2 red bell pepper, chopped
  • 4 cloves garlic, minced
  • 2 tsp. grated fresh ginger
  • 1 tsp. sesame oil
  • 8 C. vegetable broth
  • 2 Tbsp. red curry paste
  • 1 14 oz. can coconut milk
  • rice noodles of your choosing
  • basil, chopped for garnish (optional)
  • green onions, chopped for garnish (optional)

Start by forming your meatballs. Mix all ingredients except the sesame oil in a large bowl and mix until combined. Form into 1 inch balls.

Heat sesame oil over medium high heat in a frying pan. Add meatballs and brown on all sides. Remove from heat and set aside. (They will finish cooking in the soup).

Heat 1 tsp. sesame oil in a large soup pot over medium high heat. Add onions and cook until soft, about 8 minutes. Add garlic, ginger, and bell peppers, cook 30 seconds or until fragrant.

Add the vegetable broth and the curry paste to the pot, bring to a boil and then reduce to a simmer for 10 minutes.

Add noodles, coconut milk, and meatballs. Cover and simmer 30 minutes.

Ladle into bowls and garnish with basil and chopped green onions if desired.


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