Plant-Based Coconut Curry Meatball Soup

33 INGREDIENTS • 7 STEPS • 50MINS

Plant-Based Coconut Curry Meatball Soup

Recipe

5.0

2 ratings

This yummy, creamy Plant-Based Coconut Curry Meatballs Soup is to die for. Loaded with flavor and filling, with just the right amount of spice.

This yummy, creamy Plant-Based Coconut Curry Meatballs Soup is to die for. Loaded with flavor and filling, with just the right amount of spice.

Food by Maria

I'm on a mission to change the way people eat and understand their food.

50MINS

Total Time

$5.52

Cost Per Serving

Ingredients

Servings

4

us / metric

Meatballs

395 g

Vegan Meat

120 g

Finely Chopped White Onions

3 cloves

Large Garlic

2 Tbsp

25 g

Breadcrumbs

3 Tbsp

Oat Milk

1 tsp

Red Curry Paste

2 Tbsp

Finely Chopped Fresh Mint

2 Tbsp

Finely Chopped Scallions

1 tsp

Umami Powder

I used Trader Joe's

optional

1 tsp

1 tsp

Freshly Ground Black Pepper

1 Tbsp

Soup

2 2/3 Tbsp

2 cups cooked rice per 4 servings

or any small pasta you have on hand

1 Tbsp

Coconut Oil

1

Medium White Onion, finely chopped

1

Red Chili Pepper, finely chopped

3 cloves

Garlic, finely chopped

5.1 cm

Fresh Ginger, grated

skin removed

1 Tbsp

1 tsp

Ground Cumin

2 Tbsp

Red Curry Paste

1/2 tsp

Crushed Red Pepper Flakes

or as little or as much as you’d like

1 can

Coconut Milk

960 mL

Water, boiled

more if you find the soup is too thick

2 tsp

Vegetable Base

2 Tbsp

Nutritional Yeast

I used Bob’s Red Mill

1 Tbsp

Coconut Aminos

240 mL

Cubed Tofu

optional

Garnish

to taste

to taste

to taste

to taste

Crushed Red Pepper Flakes

Nutrition Per Serving

VIEW ALL

Calories

559

Fat

34.6 g

Protein

22.7 g

Carbs

41.5 g

Food by Maria

I'm on a mission to change the way people eat and understand their food.

Author's Notes

I would recommend 1/2 cup of rice/grain/pasta per serving, but feel free to cook more!

Cooking Instructions

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step 1

Prepare your meatballs by adding the Vegan Meat (395 g), White Onions (120 g), Garlic (3 cloves), Olive Oil (2 Tbsp), Breadcrumbs (25 g), Oat Milk (3 Tbsp), Red Curry Paste (1 tsp), Fresh Mint (2 Tbsp), Scallions (2 Tbsp), Umami Powder (1 tsp), Sea Salt (1 tsp), Freshly Ground Black Pepper (1 tsp), and Curry Powder (1 Tbsp) into a bowl, mix well using your hands, and create golf size balls. Should yield around 12-14.

step 2

Prepare your desired White Rice (2 2/3 Tbsp) or pasta of choice and set aside.

step 3

For the soup: Into a large soup pot add your Coconut Oil (1 Tbsp) and heat for 20-30 seconds on medium-low heat before adding your White Onion (1). Sweat this out for around 5 minutes. Stir often to avoid burning.

step 4

Now add your Red Chili Pepper (1) and cook for 1-2 minutes before adding your Fresh Ginger (5.1 cm), Garlic (3 cloves), Curry Powder (1 Tbsp), and Ground Cumin (1 tsp). I let this cook for 3-5 minutes. The longer you let them cook, the more fragrant the soup.

step 5

Remove lid, increase heat to high and add your Red Curry Paste (2 Tbsp), desired seasoning to taste, Crushed Red Pepper Flakes (1/2 tsp), Coconut Milk (1 can), Water (960 mL), Vegetable Base (2 tsp), Nutritional Yeast (2 Tbsp), Coconut Aminos (1 Tbsp), and Tofu (240 mL). Stir till everything is well combined and then bring the mixture to a boil. Cook for 10-12 minutes.

step 6

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!

step 7

To assemble, place a generous amount of soup base in a bowl, add in some meatballs and rice/grain/pasta, and top with rice and Fresh Cilantro (to taste), Fresh Mint (to taste), Limes (to taste), and Crushed Red Pepper Flakes (to taste).

step 7 To assemble, place a generous amount of soup base in a bowl, add in some meatballs and rice/grain/pasta, and top with rice and Fresh Cilantro (to taste), Fresh Mint (to taste), Limes (to taste), and Crushed Red Pepper Flakes (to taste).

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