Thai Roasted Red Chile Soup with Pork Meatballs

barbara lentz

By
@blentz8

Today it was cold and rainy and I was hungry for something warm and satisfying and it's grocery week and haven't gone yet so I looked through my pantry and came up with this soup. I nailed it. Spicy without too much heat and delicious.


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Rating:

Comments:

Serves:

6

Prep:

15 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

SOUP

12 c
beef broth
1 jar(s)
4 oz. roasted red chile paste
1/2 c
each shaoxing wine and soy sauce
6 clove
garlic minced
2 Tbsp
each ground ginger, rice vinegar, and sesame oil
1 1/2 Tbsp
white pepper
1 c
fresh bean sprouts
4
green onions minced
1 c
bok choy chopped
4 oz
rice noodles

PORK MEATBALLS

1/2 lb
ground pork
1 large
egg
1 c
bread crumbs
1 Tbsp
olive oil

Directions Step-By-Step

1
For the meatballs.
Mix the pork, egg, breadcrumbs with 1 tbsp of the minced garlic, 2 tsp. of the ground ginger, green parts of the green onion. 1/2 tbsp. white pepper and 1 tbsp the roasted red chile paste. Roll into mini meatballs. Place the oil in a hot pan. Brown the meatballs on all sides. Remove from heat and set aside.
2
For the soup mix the beef broth with the rest of the roasted red chile paste, ground ginger, garlic, white pepper and green onions. Bring to a boil. Add the soy sauce, wine, vinegar, and sesame oil. Simmer 10 minutes. Add the noodles and cook about 5 minutes. Add the pork meatballs, bok choy, and bean sprouts and simmer another 10 minutes.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Thai