thai roasted red chile soup with pork meatballs
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.
prep time
15 Min
cook time
30 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- SOUP
- 12 cups beef broth
- 1 jar 4 oz. roasted red chile paste
- 1/2 cup each shaoxing wine and soy sauce
- 6 cloves garlic minced
- 2 tablespoons each ground ginger, rice vinegar, and sesame oil
- 1 1/2 tablespoons white pepper
- 1 cup fresh bean sprouts
- 4 - green onions minced
- 1 cup bok choy chopped
- 4 ounces rice noodles
- PORK MEATBALLS
- 1/2 pound ground pork
- 1 large egg
- 1 cup bread crumbs
- 1 tablespoon olive oil
How To Make thai roasted red chile soup with pork meatballs
-
Step 1For 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.
-
Step 2For 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.
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