Ingredients:

  • 1 lb (450g) ground pork or chicken
  • 1/4 cup (30g) breadcrumbs (panko preferred)
  • 1 large egg, lightly beaten
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon grated ginger
  • 1 clove garlic, minced
  • 1/4 cup (15g) chopped cilantro
  • 1 tablespoon coconut oil
  • 1 small onion, chopped (approximately 1 cup)
  • 2 cloves garlic, minced
  • 1 inch (2.5cm) piece of ginger, grated
  • 1 red bell pepper, thinly sliced
  • 4 cups (950ml) chicken broth
  • 1 can (13.5 oz/400ml) full-fat coconut milk
  • 2 tablespoons red curry paste
  • 1 tablespoon fish sauce (plus more to taste)
  • 1 tablespoon lime juice (freshly squeezed)
  • 1 teaspoon brown sugar
  • 1 stalk lemongrass, bruised (optional)
  • 1/2 cup (packed) chopped spinach or bok choy
  • Optional garnishes: fresh cilantro, lime wedges, chopped peanuts, red pepper flakes, sriracha

Instructions:

  1. In a mixing bowl, combine all meatball ingredients. Gently mix until just combined. Avoid overmixing.
  2. Roll the mixture into small meatballs (about 1-inch in diameter).
  3. Heat coconut oil in a large pot over medium heat. Add onion and sauté until softened, about 5 minutes. Add garlic and ginger; cook for 1 minute more until fragrant.
  4. Add red bell pepper and red curry paste to the pot. Cook, stirring constantly, for 2 minutes to toast the paste. This releases the flavor.
  5. Pour in chicken broth and coconut milk. Bring to a simmer. Add the bruised lemongrass stalk, if using.
  6. Gently drop the meatballs into the simmering broth. Simmer for 10-12 minutes, or until the meatballs are cooked through and heated to an internal temperature of 165°F (74°C).
  7. Stir in fish sauce, lime juice, and brown sugar. Taste and adjust seasonings as needed. Add more fish sauce for saltiness, lime juice for acidity, or brown sugar for sweetness.
  8. Stir in the spinach or bok choy during the last minute of cooking until wilted.
  9. Remove lemongrass stalk. Ladle the soup into bowls. Garnish with fresh cilantro, lime wedges, chopped peanuts, and red pepper flakes, if desired. Serve hot.