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


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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
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


  • 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.
  • 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.

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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