Thai Red Curry Meatball Noodle Soup
Ingredients
Meatballs
- 1/2 cup minced brown onion
- 2 cloves minced garlic
- 1 egg or flax egg
- 400g tempeh mince
- 1/4 cup fresh parsley
- 1/3 cup oats
- 1/2 cup gluten-free breadcrumbs
- 1 tablespoon Thai red curry paste
- Olive oil
- Salt and pepper
Soup
- 1 tablespoon olive oil
- 1 minced brown onion
- 1 minced garlic clove
- 2 cm knob of finely grated ginger
- 3 tablespoons Thai red curry paste
- 1 teaspoon cumin
- 1 teaspoon coriander
- 400g can diced tomatoes
- 3 cups vegetable stock
- 400g can coconut milk
- 6 lasagne sheets
- 2 teaspoons lime juice
- Fresh coriander
Preparation
Meatballs
Preheat oven to 200°C.
In a large skillet, sauté onion and garlic in 1/2 tablespoon olive oil until soft and translucent.
Add tempeh, salt, pepper, and remaining ingredients except olive oil to a food processor and process until it forms a moldable dough.
Scoop out 1 tablespoon amounts of dough and roll into balls.
Place on a lined baking tray, spray with a little olive oil, and bake for 30 minutes until golden and firm.
Soup
Cook the lasagne sheets according to package instructions until al dente
Heat oil in a heavy-bottom skillet.
Sauté the onion and garlic in olive oil until soft.
Add curry paste, cumin, and coriander and cook, stirring, for 1 minute or until fragrant.
Add tomatoes, coconut milk, and vegetable stock and bring to the boil.
Reduce heat to low, add the meatballs and cooked lasagne sheets, and simmer uncovered for 20 minutes.
Ladle soup into serving bowls and sprinkle with fresh coriander to serve.
