Thai Roasted Red Chile Soup with Pork Meatballs

barbara lentz


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.


☆☆☆☆☆ 0 votes

15 Min
30 Min
Stove Top


  • 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

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

How to Make Thai Roasted Red Chile Soup with Pork Meatballs


  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.

Printable Recipe Card

About Thai Roasted Red Chile Soup with Pork Meatballs

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

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