Plant-Based Coconut Curry Meatball Soup

Prepare your meatballs by adding the Vegan Meat (14 oz), White Onion (3/4 cup), {@12:}, Olive Oil (2 Tbsp), Breadcrumbs (1/2 cup), {@11:}, Red Curry Paste (1 tsp), Fresh Mint (2 Tbsp), {@10:}, 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.

Prepare your desired White Rice (2 1/2 Tbsp) or pasta of choice and set aside.

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.

Now add your Red Chili Pepper (1) and cook for 1-2 minutes before adding your Fresh Ginger (2 in), 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.

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 (4 cups), Vegetable Base (1/2 Tbsp), Nutritional Yeast (2 Tbsp), Coconut Aminos (1 Tbsp), and Tofu (1 cup). Stir till everything is well combined and then bring the 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 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).