Description
This yummy, creamy Plant-Based Coconut Curry Meatballs Soup is to die for. Loaded with flavour, and filling.
Ingredients
For the Meatballs:
396 gram (14 oz) of your choice of vegan meat substitute
3/4 cup sweet white onion, finely chopped
3 large garlic cloves, finely chopped
2 tbsp. olive oil
1/2 cup bread crumbs*
3 tbsp. oat milk
1 tsp red curry paste**
2 tbsp. fresh mint, finely chopped
2 tbsp. fresh green onion, finely chopped
1 tsp umami spice (optional, I used Trader Joe’s)
1 tsp. sea salt
1 tsp fresh cracked pepper
1 tbsp. yellow curry powder
For the Soup:
2 cups cooked white rice or any small pasta you have on hand
1 tbsp. coconut oil
1 medium-sized white onion, finely chopped
1 red pepper, finely chopped
3 cloves of garlic, finely chopped
1 2 inch cube of ginger, grated or finely chopped – skin removed
1 tbsp. curry powder
1 tsp. cumin
2 tbsp. red curry paste**
season to taste
1/2 tsp chilli flakes – add as little or as much as you’d like
1 can coconut milk
4–6 cups boiling water (more if you find the soup is too thick)
2 tsp. veggie stock paste
2 tbsp. nutritional yeast – I used Bob’s Red Mill
1 tbsp. coconut aminos
1 cup cubed tofu (optional)
garnish with: fresh cilantro, fresh mint, lime and red chili flakes
Instructions
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.
Notes
*if you are gluten-free then opt for gluten-free bread crumbs
**if you do not have red curry paste then green paste would also be wonderful!
Meatballs are freezer friendly. Simply prepare, roll and freeze. Cook from frozen for 10 minutes on each side on either a lightly greased frying pan on medium-low heat or in the oven at 400F on a lightly greased baking sheet.
Keywords: vegan, sauce, turkey, Thai, milk, red, free
I made this recipe and we loved it! Thanks so much! I will be making those balls every week!
★★★★★
Thanks so much Kathy! I love this recipe so much!
Such a simple recipe! Thanks Maria for this creative approach to curry!
★★★★★
You’re so welcome, Betty! Thank you!
this curry broth was amazing!!!!
★★★★★
Thank you so much, Megan!
This recipe is so comforting and delicious! Perfect for any occasion and time of year!
★★★★★
Thank you, Alexa!!
I made this for dinner tonight – wonderful flavours and zero leftovers (unfortunately!). I’ll be making this regularly, thanks for a great recipe!!
★★★★★
YESSSS, I love this recipe so much thanks fo the love, Izzy!
This looks so damn good!
★★★★★
Thank you so much, Lauren!
Loved this recipe and it worked perfectly for our little family. Mom and dad got the real deal and the little ones had a deconstructed version (“meatballs”, rice and raw veg for them).
Loved this recipe and it worked perfectly for our little family. Mom and dad got the real deal and the little ones had a deconstructed version (“meatballs”, rice and raw veg for them).
Thank you so much for the love, Sarah!
My husband was worried about the amount of onions so we used a little bit less onion than was written, but we LOVED this dinner! The mint in the meatballs, the broth…so delicious! Can’t wait to make it again and share with friends.
★★★★★
YESSSSS!!! Thank you so much Taylor!! ONION = FLAVOUR BABY!!!! woooo so glad you loved it!
Unbelievable Dish! Meatballs were divine and everything was so full of flavour. I used orzo and happened to have lime leaves so threw two in to the broth as well. Absolute 10/10 – my new favourite recipe!
★★★★★
Thanks so much for the love, Lenna!
This soup is full of flavor, will definitely be making it again. Yum!!
★★★★★
Thank you so much, Karen!!
Came out supper yummy 😋
★★★★★
YES!!! So glad you loved this Maggie!
Omg. So good!! Can’t wait to try different variations of grains because I don’t think you can go wrong with this soup!!
And can I just say- the app is amaaaaazing!! I love that it is so to switch back and forth between the steps and how much to use of ingredients and it stays lit!!!! You don’t have to worry about unlocking you phone 500x while cooking. #firstworldproblems but so worth the investment for the app!
★★★★★
YES!!! This makes me so happy!! Thank you so much for your support, hun!
So creamy and delicious !! Perfect for soup season (which is all year in my opinion) wonderful
★★★★★
Yes, Sienna!!!!!! YOU ARE RIGHT SOUP SEASON IS ALL YEAR ROUND
All my fav vegan soups come from Maria! I loaded up this one with a bunch more veggies like cauliflower, mushrooms and chard, and I added some lemongrass to the broth while it simmered and it turned out bomb!
★★★★★
This sounds amazing! The addition of lemongrass is genius. Well done, beauty!