Thai Curry Soup with Turkey Meatballs. A curry soup with rice noodles, topped with red peppers, sugar snap peas, and lemongrass turkey meatballs. Flavorful, filling, healthy and super delicious.
After college, I moved from a small town in South Carolina to Boston. Prior to moving to Boston, my culinary experiences consisted of southern food, German chocolate, Italian food, Mexican food, and Chinese food. So suffice it to say that when I heard there were Thai restaurants all over Boston, I was intrigued.
My First Thai
I still remember my first trip to a Thai restaurant …. It was a tiny little restaurant in Brookline, and I ate Pad Thai. My life was forever changed. I remember eating the Pad Thai and thinking, “I have never tasted these delicious flavors before, where have they been?!”
Thai Curry Soup with Turkey Meatballs
After that first Thai experience, I overcame my hesitation of eating new foods. I realized that I was missing out on a whole world of flavor and needed to expand my horizons ASAP. Some people go through that at age 8, I went through it at age 22. But it’s the end result that counts.
These days, I love trying new food. I constantly google different cuisines so I can figure out how to make them for my family. Recently I found this Thai Turkey Meatballs With Coconut Broth and Noodles recipe on Epicurious. It was amazing! It also reminded me of my first Thai experience so I have made it over and over again. It is the inspiration behind today’s recipe, Thai Curry Soup with Turkey Meatballs. This dish is easy to make and full of flavor! Perfect for a weeknight or for getting your kids to try things that are different but not ‘too crazy’ for a toddler. Enjoy!
- 1 large egg
- 1 pound ground turkey
- 3/4 cup panko breadcrumbs
- 1 tablespoon lemongrass paste
- 1/4 cup cilantro chopped
- 1 tablespoon lime juice
- 2 green onions chopped, about 1/4 cup
- 1 clove garlic
- 1 tablespoon soy sauce
- 2 teaspoon finely grated ginger
- 1/2 teaspoon kosher salt
- 6 ounces sugar snap peas
- 2 red peppers sliced thinly
- 14 ounce package of dried rice noodles
- 1 tablespoon vegetable oil
- 2 cloves garlic
- 1 teaspoon ginger powder
- 1 1/2 13. 5 ounce cans coconut milk
- 2 cups chicken broth
- 2 tablespoons lime juice
- 1 tablespoon reduced sodium soy sauce
- 1 tablespoon lemongrass paste
- 2-4 tablespoons red curry paste depending on spice level preference
Preheat oven to 425 degrees. Line baking pan with parchment paper or baking mat.
Beat egg in large bowl. Add the remaining turkey meatball ingredients and stir until well combined.
Roll mixture into 1.5 inch balls (will make about 28 balls).
Place balls on prepared baking sheet. Bake for about 18 minutes, or until balls are cooked through. Flip balls halfway through baking.
While meatballs are baking, bring salted water to boil in a large pot. Add snap peas and boil for 2 minutes. Then, add red pepper, and boil for an additional two minutes.
Remove veggies from salted water with a slotted spoon. Set aside.
Remove pan with water from heat and use to cook rice noodles according to package directions.
To make soup broth, heat vegetable oil in a large pot over medium high heat. Add garlic and ginger powder and stir until fragrant, about 1 minute. Then add the remaining 6 ingredients. Whisk together well. Simmer for 10 minutes.
To serve, place noodles in bowl. Pour curry broth over noodles. Top with veggies and meatballs. May also top with peanuts, cilantro, and lime juice if desired.
If you enjoyed this Thai Curry Soup with Turkey Meatballs, you’ll probably enjoy these other SugarSpicesLife recipes:
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