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RECIPE
33 INGREDIENTS7 STEPS50MIN

Plant-Based Coconut Curry Meatball Soup

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Food by Maria

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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.
50MIN
Total Time

Food by Maria

Nourish Your Body. Nourish Your Life.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4

Meatballs

14 oz
Vegan Meat
3/4 cup
Finely Chopped  White Onions
3 cloves
Large  Garlic
2 Tbsp
1/2 cup
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
Curry Powder

Soup

2 cups
Cooked  White Rice
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
2 in
Fresh Ginger , grated
skin removed
1 Tbsp
Curry Powder
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
4 cups
Water , boiled
more if you find the soup is too thick
1/2 Tbsp
Vegetable Base
2 Tbsp
Nutritional Yeast
I used Bob’s Red Mill
1 Tbsp
Coconut Aminos
1 cup
Cubed  Tofu
(optional)

Garnish

to taste
to taste
to taste
to taste
Crushed Red Pepper Flakes

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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 Sea Salt (1 teaspoon), Vegan Meat (14 ounce), Scallion (2 tablespoon), Oat Milk (3 tablespoon), Breadcrumbs (1/2 cup), Fresh Mint (2 tablespoon), Red Curry Paste (1 teaspoon), Olive Oil (2 tablespoon), White Onion (3/4 cup), Umami Powder (1 teaspoon), Garlic (3 clove), Freshly Ground Black Pepper (1 teaspoon), and Curry Powder (1 tablespoon) 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 cup) or pasta of choice and set aside.
Step 3
For the soup: Into a large soup pot add your Coconut Oil (1 tablespoon) 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 (2 inch), Garlic (3 clove), Curry Powder (1 tablespoon), and Ground Cumin (1 teaspoon). 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 tablespoon), desired seasoning to taste, Crushed Red Pepper Flakes (1/2 teaspoon), Coconut Milk (1 can), Water (4 cup), Vegetable Base (2 teaspoon), Nutritional Yeast (2 tablespoon), Coconut Aminos (1 tablespoon), and Tofu (1 cup). 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), Lime (to taste), and Crushed Red Pepper Flakes (to taste).

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