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RECIPE
33 INGREDIENTS 7 STEPS 50min

Plant-Based Coconut Curry Meatball Soup

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.
Plant-Based Coconut Curry Meatball Soup Recipe | SideChef
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.
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Nourish Your Body. Nourish Your Life.
https://www.foodbymaria.com/
50min
Total Time
$5.92
Cost Per Serving

Ingredients

Servings
4
US / METRIC

Meatballs

14 oz
Vegan Meat
3/4 cup
Finely Chopped White Onions
3 cloves
Large Garlic
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
Freshly Ground Black Pepper
1 Tbsp
Curry Powder

Soup

2 cups
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
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
Crushed Red Pepper Flakes
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Nutrition Per Serving

VIEW ALL
CALORIES
871
FAT
35.3 g
PROTEIN
28.9 g
CARBS
109.5 g

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 (14 oz) , White Onions (3/4 cup) , Garlic (3 cloves) , Olive Oil (2 Tbsp) , Breadcrumbs (1/2 cup) , 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 cups) 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 (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.
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 (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.
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) .

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Nutrition Per Serving
Calories
871
% Daily Value*
Fat
35.3 g
45%
Saturated Fat
22.6 g
113%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
109.5 g
40%
Fiber
9.5 g
34%
Sugars
8.1 g
--
Protein
28.9 g
58%
Sodium
1816.1 mg
79%
Vitamin D
--
--
Calcium
221.9 mg
17%
Iron
10.7 mg
59%
Potassium
640.3 mg
14%
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