I’ve got a fantastic recipe for you today that’s perfect for when you’re craving something exotic and comforting at the same time. Spicy Thai Coconut Soup with Pork & Shrimp Meatballs is a flavor-packed dish that’ll transport your taste buds straight to the streets of Bangkok!
This soup is a true representation of Thai cuisine, with its aromatic ingredients like lemongrass, ginger, and lime leaves. The coconut milk adds a creamy, velvety texture that perfectly balances the heat from the chili peppers. And let’s not forget about those juicy pork and shrimp meatballs – they’re like little flavor bombs in every spoonful!
Now, I know what you might be thinking: “Thai food? That sounds expensive!” But trust me, this recipe is actually super budget-friendly. Most of the ingredients are pretty affordable, and you can easily find them at your local grocery store or Asian market. Plus, cooking at home is always cheaper than ordering takeout or dining at a restaurant.
I remember the first time I made this soup for my family. It was a chilly evening, and we were all craving something warm and comforting. The aroma of the lemongrass and ginger simmering in the coconut broth filled the whole house, and my kids couldn’t wait to dig in. When I served up those bowls of steaming hot soup, topped with fresh herbs and a squeeze of lime, everyone went silent. And then, the compliments started rolling in! It was a hit, and it didn’t break the bank either.
So, what are you waiting for? Grab your apron, head to the kitchen, and give this Spicy Thai Coconut Soup with Pork & Shrimp Meatballs a try. Your wallet (and your taste buds) will thank you!
Spicy Thai Coconut Soup with Pork & Shrimp Meatballs
I like the combination of ground pork and shrimp found in Asian cuisine. Here, I make flavorful meatballs with both ingredients, served as a side dish to a Thai soup. You can find lime leaves among the ethnic foods section.
Ingredients
- 1 red chili pepper
- 1 garlic clove
- 1 stalk of lemongrass
- 2 tsp finely grated fresh ginger
- Canola oil for frying
- 13.5 oz can of coconut milk
- 3 cups chicken broth
- 1 tbsp fish sauce
- 1 tsp lime leaves
- Pork and Shrimp Meatballs:
- 1/2 red chili pepper
- 1 garlic clove
- 3.5 oz peeled shrimp
- 10.5 oz ground pork
- 2 tbsp breadcrumbs
- 1/4 cup finely chopped scallions
- 1/2 tbsp fish sauce
- A pinch of salt
- 2 tbsp finely chopped coriander
- 1 small egg
- For serving:
- 5 oz mushrooms
- 5 oz pre-cooked broccoli or romanesco
- 1/2 cup warm green peas
Instructions
- Start with the meatballs. Split the chili pepper lengthwise, remove the seeds, and chop the flesh into very small pieces. Press or grate the garlic.
- Cut the shrimp into very small pieces. In a bowl, mix the chili, garlic, shrimp, ground pork, breadcrumbs, scallions, fish sauce, salt, coriander, and egg. Let the mixture rest for 10 minutes to allow the breadcrumbs to swell. Form small balls from the pork mixture.
- Continue with the soup. Split the chili pepper lengthwise, remove the seeds, and chop the flesh into very small pieces. Grate or press the garlic. Cut the lemongrass into 3-4 pieces and lightly pound them with a pestle.
- Fry the chili pepper, garlic, lemongrass, and ginger in canola oil in a pot. Add coconut milk, broth, and fish sauce. Cook the soup covered for 10 minutes.
- Add the meatballs to the soup and let them simmer until cooked through, about 5 minutes. Stir in the lime leaves.
- Slice the mushrooms. Serve the soup with mushroom slices, pre-cooked broccoli or romanesco pieces, and warm green peas.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 644Total Fat: 45gSaturated Fat: 26gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 183mgSodium: 1648mgCarbohydrates: 24gFiber: 5gSugar: 6gProtein: 40g
Note that I am not a certified nutritionist or registered dietitian. Any nutritional information on mybudgetrecipes.com is calculated automatically and should only be used as a general guideline.
Hi all! I’m Cora Benson, and I’ve been blogging about food, recipes and things that happen in my kitchen since 2019.