Thai curry soup with ginger meatballs

Name: Thai curry soup with ginger meatballs
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 piece(s) (20 g) Ginger; 2 Onions; 250 g Mett (seasoned); 1 TABLESPOON Oil; 3 Carrots; 500 g Broccoli; 2 Sticks of lemongrass; 4 Kaffir lime leaves (alternatively 2 slices of organic lime); 1-2 TEASPOONS red curry paste; 1 can(s) (400 ml) unsweetened coconut milk; 3-4 Stem(s) Coriander; 7-10 Tbsp Salt

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 piece(s) (20 g) Ginger
2 Onions
250 g Mett (seasoned)
1 TABLESPOON Oil
3 Carrots
500 g Broccoli
2 Sticks of lemongrass
4 Kaffir lime leaves (alternatively 2 slices of organic lime)
1-2 TEASPOONS red curry paste
1 can(s) (400 ml) unsweetened coconut milk
3-4 Stem(s) Coriander
7-10 Tbsp Salt

Directions

1
For the meatballs, peel and finely grate the ginger. Peel and finely chop the onions. Knead the minced meat, half the onions and ginger. Form into small balls with moistened hands. Heat oil in a large pot and fry the meatballs in it for 6-8 minutes.
2
Peel and wash the carrots and cut into fine strips. Clean, wash and cut broccoli into small florets. Wash lemongrass and cut in half lengthwise. Wash the lime leaves.
3
Take out the meatballs. Sauté the remaining onions and curry paste in the frying fat while stirring. Deglaze with 1⁄2 l water and coconut milk. Add lemon grass, lime leaves, broccoli and carrots, bring to the boil.
4
Cover and simmer for about 15 minutes.
5
Wash coriander, shake dry, pluck off leaves and chop coarsely. Remove lemon grass and lime leaves from the soup. Heat the meatballs in the soup. Season soup with salt. Sprinkle with coriander.