Plant-Based Coconut Curry Meatball Soup
Serves 4
15 mins prep
35 mins cook
50 mins total
This yummy, creamy Plant-Based Coconut Curry Meatballs Soup is to die for. Loaded with flavour, and filling.
For the Meatballs:
For the Soup:
Prepare your meatballs by adding all your ingredients into a bowl, mix well using your hands and create golf size balls. Should yield around 12-14.
Prepare your desired grain/rice or pasta of choice and set aside. I would recommend 1/2 of rice/grain/pasta per serving.
For the soup. Into a large soup pot add your coconut oil and heat for 20-30 seconds on medium-low heat before adding your white onion. Sweat this out for around 5 minutes. Stir often to avoid burning.
Now add your peppers and cook for 1-2 minutes before adding your garlic, ginger, curry and cumin. I let this cook for 3-5 minutes. The longer you let them cook, the more fragrant the soup.
Remove lid, increase heat to high and add your red curry paste, desired seasoning to taste, chilli flakes, coconut milk, water, veggie stock paste, nutritional yeast, coconut aminos and tofu. Stir till everything is well combined and then bring mixture to a boil. Cook for 10-12 minutes.
Prepare your meatballs by adding them to a well-greased pan and pan-frying for 6 minutes on each side on medium-high heat. You want your meatballs to be crispy and golden brown!
To assemble, place a generous amount of soup base to a bowl, add in some meatballs and rice/grain/pasta and top with rice and your fresh garnish.
