Thai Turkey Meatball Soup

Delicious Thai 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!

Directions


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1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.

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2. In a large bowl, add the turkey, egg, green onions, panko, garlic, ginger, Thai paste, soy sauce, salt and 1 tablespoon Thai spice. Combine with a fork.

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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.

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4. Bake for 20-25 minutes turning the meatballs halfway through. If using a thermometer, the internal temperature should be around 170 degrees.

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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.

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6. Cook the bell pepper, peas and sprouts in the water for 3 minutes. Remove from the pot using a slotted spoon, set aside.

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7. Cook the rice noodles in the remaining water for 3 minutes.

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8. Drain and return to pot with 1 teaspoon of coconut oil. Toss together and set aside.

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9. Remove meatballs from the oven and start the broth.

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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.

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11. Add the coconut milk, Thai paste, lime juice, soy sauce, 1 tablespoon Thai spice and chicken broth.

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12. Bring to a boil and then simmer for 4-5 minutes.

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13. Split the noodles, veggies, meatballs and broth between 2-4 bowls.

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14. Top with green onions, fresh basil and crushed peanuts if desired.

Thai Turkey Meatball Soup

Yield: 4 servings
Author:
prep time: 20 Mcook time: 30 Mtotal time: 50 M
Delicious Thai 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!

ingredients:

For the meatballs and noodles:
  • 1 pound ground turkey
  • 1 large egg
  • 1/2 cup panko breadcrumbs
  • 3 green onions, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons red Thai curry paste
  • 1 tablespoon Thai spice
  • 1 tablespoon soy sauce
  • 1 teaspoon ginger, minced
  • 6 ounces sugar snap peas, string-less
  • 1 red bell pepper, seeded and sliced small strips
  • 2 cups bean sprouts
  • 6 ounces rice stick noodles
  • 2 teaspoons coconut oil
For the broth:
  • 1 tablespoon coconut oil
  • 2 garlic cloves, minced
  • 1 teaspoon ginger, minces
  • 2 teaspoons Thai red curry paste
  • 1 tablespoon Thai spice
  • 1 cup unsweetened coconut milk
  • 2 cups chicken broth
  • 1/4 cup fresh lime juice
  • 1 teaspoon soy sauce
  • 1 teaspoon salt
  • Fresh basil and crushed peanuts (optional)
Thai Seasoning:
  • 2 teaspoons paprika
  • 1 teaspoon turmeric
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon cayenne

instructions:

How to cook Thai Turkey Meatball Soup

  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, Thai paste, soy sauce, salt and 1 tablespoon Thai spice. 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, Thai paste, lime juice, soy sauce, 1 tablespoon Thai spice and chicken broth. Bring to a boil and then simmer for 4-5 minutes.
  12. Split the noodles, veggies, meatballs and broth between 2-4 bowls. Top with green onions, fresh basil and crushed peanuts if desired.

Calories

662.59

Fat (grams)

31.65

Sat. Fat (grams)

10.80

Carbs (grams)

47.79

Fiber (grams)

5.06

Net carbs

42.73

Sugar (grams)

7.39

Protein (grams)

48.10

Sodium (milligrams)

1772.72

Cholesterol (grams)

194.43
Created using The Recipes Generator