This year’s holiday rotation schedule landed David and me in North Carolina with my parents, which more or less turns into a cook-off extravaganza by Marge (my mom). On her end, this usually requires a week of prep time, two full sized fridges stuffed to the max, and roughly 10 visits to the grocery store for forgotten items.
For her, it’s a way to have the whole family spend time together without the distractions of everyday life. For us, it’s this totally awesome culinary experience right in our own home…so jammies and no makeup are the usual outfits of choice!
It’s a food tasting adventure that lasts a week, and tends to include an international dish or two (I mean seriously…my mom knows how to trick us kids into visiting them)! This year’s global feature was a spicy thai soup with shrimp and lamb meatballs, a bunch of chopped veggies and rice noodles!
And the final verdict? HANDS DOWN my favorite dish of the week. Something about the combination of red curry paste with coconut milk, and the surf and turf type protein selection in the soup was something to write home about. Luckily for me I am home, so that leaves me writing to all of you lovely people 🙂
She started by making the lamb meatballs separately on stovetop, that way when the soup was finished she could add them in before serving. These meatballs are packed with so much flavor and just melt in your mouth due to the tenderness of lamb meat. You’ll know when you get a bite of them!
She then sautéed veggies, some thai spices, and added the broth and coconut milk. After that, its time to add in your protein and then let simmer in the pot before adding noodles and serving!
Aside from the taste, one of my favorite things about this soup is the nutritional benefits that can be obtained from coconut milk! Coconut milk is know to have medium-chain triglycerides, what you’ve probably heard referred to as MCTs, and has been linked to weight loss in research studies. Additionally, coconut milk contains a lipid called lauric acid, which has anti-microbial and anti-inflammatory properties that help support the immune system.
Whats nice about this soup is that you can easily make a vegetarian option by simply omitting shrimp and lamb meatballs. Or if you prefer to stick with one protein vs two, its totally customizable. Either way you prefer, it will taste just as good!
Once everything is whipped up, garnish with some cilantro and serve warm!
Spicy Thai Soup with Shrimp and Lamb Meatballs
Lamb Meatball Ingredients
- 1 lb ground lamb
- 2 tbsp fresh ginger grated
- 2 tbsp chili & garlic sauce A Taste of Thai brand was used in this recipe
- 1/2 tsp coriander
- 1/3 cup fresh mint and basil combined chopped
- 1 tbsp fish sauce
- 1 egg
- 1/4 cup panko breadcrumbs
- avocado or coconut oil for browning
- 1 lb large shrimp peeled and deveined cut into bite-size chunks
- 3 tbsp avocado or coconut oil for sautéing
- 1 cup mini bell peppers chopped or sliced into rings
- 1 small yellow onion diced
- 5-7 cloves garlic minced
- 1 large head bok choy, or 3 baby bok choy chopped
- 13.5 ounces coconut cream (preferred) or milk (1 can)
- 2 tbsp red curry paste
- 2 tbsp lemongrass paste
- 6 cups organic chicken bone broth
- 6-8 ounces vermicelli rice noodles cooked separately according to package
- cilantro for garnish
- Add all ingredients (except oil) in a large bowl and mix well.
- Form small balls to be added to frying pan. Add oil to a large frying pan on medium-high heat, and when hot, add meatballs.
- Brown all sides and remove to cool. Add rest of meatballs and brown the same way. Set aside to add to the soup.
- Heat oil over medium heat in a large sauté pan. Once hot, add peppers, onions, and garlic. Keep stirring and sauté for about 5 min.
- Add curry and lemongrass pastes and mix in.
- Add and stir in the chicken broth and coconut cream/milk.
- Once heated through, after a couple minutes, add in the bok choy. Let cook for 5 min to soften bok choy.
- Add both shrimp and lamb meatballs, then simmer for 15 min.
- Add cooked vermicelli noodles and let simmer for another 5 min. Serve and garnish with fresh cilantro.