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Green Curry Meatball Soup

Finally coming out of this awful allergy induced sinus infection, yay Spring! I wanted to cook last night but am still craving soup/decongestants. After a week on antibiotics and toast/soup I wanted something fresh and light but soup still seemed appealing. Spicy green curry soup is the perfect combination of heat and fresh herbs while being fairly light and healthy. Adding noodles or rice would be great but I felt like omitting the carbs. This came together so easily and will definitely be making it again soon.


Green Curry Meatballs:


1/4 cup Panko bread crumbs

1 fresno pepper, seeds removed and finely chopped

1 scallion, finely chopped

1 lb dark ground turkey

1 tsp green curry paste

1 egg

dash of salt and pepper



Combine all ingredients with a fork (wet hands are the easiest route, wetting them first helps prevent sticking) and form into balls. Around 1.5 inches in diameter is a quickly cooking size. Bake at 350 for 15 minutes before placing them into the soup.


*Green curry paste is spicy, if you don’t like the heat you can easily switch this to red curry paste and swap out the Fresno pepper for a sweet red pepper.




For the soup:


1 fresno pepper, seeds removed because they are HOT

1/2 finely chopped onion

salt and pepper

1 can coconut milk

1 qt chicken broth

2 tsp freshly grated ginger

2 tsp green curry paste

1 cup zucchini spirals

1 cup greens (swiss chard or spinach)

lime zest, lime juice


Cilantro and Thai Basil


Finely chop a half or whole onion, I think a half is enough and sauté over medium heat with a drizzle of olive oil. Add in the pepper and soften. Add some salt and pepper. Now stir in the fresh ginger and curry paste and stir gently for 1-2 minutes releasing all of the aromas. When it’s very fragrant add the chicken broth, stir to combine, and bring to a boil. Reduce to simmer and add in the vegetables and stir in the coconut milk and drop in the meatballs. Gently simmer until the vegetables have wilted and the flavors have had a chance to meld (15 minutes is good enough, but the longer the more intense the flavor). The coconut milk will separate if the heat is too high so watch it and stir occasionally until you are ready to eat. Stir in zest and juice of one lemon. Add more salt and pepper if necessary. Serve with loads of freshly chopped cilantro and Thai basil.




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