Red Curry Turkey Meatball Soup
Delicious red curry turkey meatballs set over rice noodles and veggies...drenched in a spicy coconut broth! This tasty meal will shake up your dinner plans and will soon become a family favorite!
Red Curry Turkey Meatball Soup
Ingredients
Instructions
Calories
673.29Fat (grams)
32.05Sat. Fat (grams)
10.86Carbs (grams)
49.72Fiber (grams)
5.95Net carbs
43.77Sugar (grams)
7.58Protein (grams)
48.55Sodium (milligrams)
1774.39Cholesterol (grams)
194.43Directions
1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
2. In a large bowl, add the turkey, egg, green onions, panko, garlic, ginger, red curry paste, soy sauce, salt and 1 tablespoon spice mix. Combine with a fork.
3. Make small balls of the turkey mixture using a spoon or a small scoop. Place on the baking sheet. You should have around 24 small meatballs.
4. Bake for 20-25 minutes turning the meatballs halfway through. If using a thermometer, the internal temperature should be around 170 degrees.
5. While meatballs are cooking, add six cups of water to a medium pot and bring to a boil. Add 1 teaspoon of salt to the water.
6. Cook the bell pepper, peas and sprouts in the water for 3 minutes. Remove from the pot using a slotted spoon, set aside.
7. Cook the rice noodles in the remaining water for 3 minutes.
8. Drain and return to pot with 1 teaspoon of coconut oil. Toss together and set aside.
9. Remove meatballs from the oven and start the broth.
10. In a medium saucepan, add the coconut oil, garlic and ginger. Cook on medium-high heat for 2-3 minutes until garlic is fragrant.
11. Add the coconut milk, red curry paste, lime juice, soy sauce, 1 tablespoon spice mix and chicken broth. Bring to a boil and then simmer for 4-5 minutes.
12. Bring to a boil and then simmer for 4-5 minutes.
13. Split the noodles, veggies, meatballs and broth between 2-4 bowls.
14. Top with green onions, fresh basil and crushed peanuts if desired.