Curry Soup With Meatballs Recipes

CURRY SOUP WITH MEATBALLS

Steps:

• Mix together the meatball ingredients.
• Form into small balls about the size of a walnut.
• Heat wok and add peanut oil. When hot, fry the meatballs until browned all over.
• Remove with a slotted spoon and drain on kitchen paper.
• Carefully drain all but 1 teaspoon of oil, removing any black bits that may be leftover in the pan.
• Fry the garam masala and turmeric for the broth for 30 seconds.
• Add onion, curry leaves and garlic. Cook for 3 minutes.
• Meanwhile, strain coconut in a sieve over a bowl, pressing out as much liquid as possible. Reserve the liquid coconut milk.
• Discard the pulp.
• Add soaking water(coconut milk) to the wok and simmer for 5 minutes.
• Adjust seasoning.
• Strain soup and return to wok.
• Add meatballs and simmer a further 5 minutes.
• Serve hot.

RED CURRY CARROT SOUP

Steps:

• Cook noodles according to package directions (discard seasoning packets or save for another use)., Meanwhile, in a Dutch oven, saute garlic in oil for 1 minute. Spoon 1/2 cup cream from top of coconut milk and place in the pan. Add the curry paste, curry powder and turmeric; cook and stir until oil separates from coconut milk mixture, about 5 minutes., Stir in the meatballs, broth, zucchini, carrot, cabbage, fish sauce and remaining coconut milk. Bring to a boil. Reduce heat; simmer, uncovered, until carrot is tender and meatballs are heated through, 15-20 minutes. Drain noodles; stir into soup. , Garnish with bean sprouts, chow mein noodles, basil, green onions and microgreens if desired.